Ingredients
1000 ml whipping cream 30%
2 crystal jellies (transparent)
500 ml of hot water
4 tablespoons of powdered sugar
700 g compote with cherries
2 cherry jelly
120 cocoa biscuits
2 handfuls of coconut flakes
Execution
Dissolve the transparent jellies in 500 ml of hot water and set aside to cool.
Beat 500 ml of chilled whipping cream with a mixer. Whisking constantly, pour in the cooled jelly in a thin stream. Place the
prepared mass in the refrigerator for a few minutes to start to harden.
In the meantime, line a 24×24 baking tray with baking paper. Place cocoa biscuits on the bottom. Then we put the prepared cream mass on them. Put everything in the fridge to set.
Drain the cherries from the compote, add water to it to make a total of 800 ml of liquid, and heat it all up. Pour cherry jelly into the hot compote, stir until dissolved, and then set aside to cool. Next, add the cherries and set aside until slightly thickened. Spread the
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