* You can make the cherry puree at home, or buy it ready-made.
* The thicker the puree, the better.
* Instead of cherries, you can take applesauce, strawberry, raspberry, cranberry, currant puree or a mix to your taste.
- Line the bottom and the sides of the mold with parchment, and grease the parchment with vegetable oil (using a brush).
- In a saucepan, mix the puree at room temperature with gelatin. Let it stay for 10-15 minutes.
- Bring the mixture to a boil (but do not boil!) over a low heat, stirring constantly. The gelatin should dissolve.
- Transfer the mixture to the bowl of a planetary mixer. Cool it down for 10 minutes. Start whipping at low speed, gradually increasing it. The mixture should be whipped until airy. The mass will become lighter, and will hold its shape. It took me about 10 minutes to whip it up. * You can also use a hand mixer, but it will take a little more time.
- Transfer the whipped mass to a mold with parchment. Put the mold in the fridge.
- After about 3 hours, the dessert is ready. Cut it with a sharp knife, greased with vegetable oil.