Cherry and Cream Jelly

Soak gelatin in cold boiled water for 1 hour.

Add half of the swollen gelatin to the cherry juice, place on heat and, while constantly stirring, bring to a boil, but do not keep boiling.

Then pour the juice in molds, cool and refrigerate for 3-4 hours to let the jelly solidify.

Combine cream with sugar until particles disappear.

Add 5 tablespoons of water to the leftover gelatin and bring to a boil. Cool and add it to the cream.

Then pour cream into the molds on top of the solidified cherry jelly.

You can add a fresh cherry to the cream. Refrigerate, so jelly solidifies.

Remove the finished jelly from the molds by lowering them in hot water for several seconds.