I had lunch at a friend's place and she served this lovely dessert. I loved it so much I thought some of you might like to try it too. I've made this recipe using a bottle of Sweet Valley Morello Cherries (680g) pitted and made the jelly the night before and the topping in the morning for use in the evening.
2 cans John West Pitted Black Cherries
1 packet Port Wine Or Cherry Jelly
Drain and reserve juice from cherries.
Place the juice and add water to make up to 350ml into a saucepan and bring to boil, dissolve jelly crystals in liquid and leave to set slightly.
When the jelly starts to thicken, add the cherries and lightly stir. Set jelly in the refrigerator overnight.
Lemon Yogurt Topping
1 tablespoon powdered Gelatine
2 tablespoons water
3/4 cup castor sugar
Grated rind of 1 lemon
1/4 cup lemon juice
1 cup plain thick yogurt
3/4 cup cream, beaten/whipped
Mix gelatine and water in a cup and dissolve over hot water.
Place castor sugar, rind and lemon juice in a large bowl and stir well (the sugar will not all dissolve). Add gelatine while stirring and mix well.
Quickly add yogurt and mix well. Gently fold in the beaten/whipped cream and pour onto the set jelly. Chill.
Serve with extra whipped cream.