3 pounds Cherry purée
15 ounces Granulated sugar
1 3/4 ounces Sheet gelatin, softened
Yield: 4 pounds
1. Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C).
2. Add the softened sheet gelatin to the cherry purée. Stir until the gelatin dissolves completely. Immediately pour the mixture in the appropriate mold required as indicated in the formula. Chill or freeze until firm.
Yield: 4 pounds
15 ounces Granulated sugar
1 3/4 ounces Sheet gelatin, softened
Yield: 4 pounds
1. Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C).
2. Add the softened sheet gelatin to the cherry purée. Stir until the gelatin dissolves completely. Immediately pour the mixture in the appropriate mold required as indicated in the formula. Chill or freeze until firm.
Yield: 4 pounds
Last edited by a moderator:
