- 300ml water
- 1 tablespoon gelatine powder
- ½ cup (120g) caster sugar
- 6 cherries, pitted and crushed
- 2-star anise pods
- 300ml sparkling water
- 4 fresh cherries, to serve
- chocolate sauce, to serve
Place 100ml tepid water in a small bowl. Sprinkle gelatine powder over the water. Allow to bloom for 5 minutes.
Place remaining water, caster sugar, pitted cherries and star anise pods in a medium saucepan. Bring to a boil and remove from heat. Add the gelatine mix. Stir well to ensure that sugar has melted.
Strain into a 1 litre capacity jug. Add sparkling water to the strained mixture.
Pour jelly mix in 4 X 200ml capacity glasses/clear dessert bowls.
Place a cherry in each glass. Lift it so it is half outside the jelly and half suspended in it. Tape the cherry stalk to the side of the bowl white masking tape to hold it in place.
Chill the jelly cups in the fridge for at least 4-5 hours.
Serve chilled with chocolate sauce drizzled on top.
Make It Vegan – Use agar agar to set the jelly instead of gelatine.