نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

جيلي الكرز واللبن بنكهة جوز الهند

British 20 Mins Prep · 15 Mins Cook

Place the pitted cherries, 110ml of water and sugar in a small pot placed over a medium heat. Bring to a gentle simmer. Cook until the liquid thickens slightly, approx. 15 minutes, then add the almond extract. Remove from the heat and strain. Add the bloomed gelatine to the hot liquid and divide between 6 x 100ml silicon moulds and refrigerate until just set.
To make the coconut jelly, ensure the yoghurt is at room temperature. Mix the remaining gelatine and 2 tbsp of water together. Place the bloomed gelatine in the microwave and zap until just melted.
Whisk the gelatine into the yoghurt and divide between the 6 moulds. Refrigerate until completely set.
Serve the jellies topped with fresh cherries.