Remove the stalks from the cherries and pit them. Pick the red currants off the bunch. Wash and hull the strawberries. Put the sugar into a saucepan, moisten it slightly with water, bring to a boil. Add the cherries, turn down the heat, allow to simmer for 10 minutes. Take out the cherries, drain them. Keep the syrup aside. Put all the fruits into a bowl. Soak the gelatine in cool water, drain them between your fingers. Put them into the syrup and bring to a boil while whipping. Pour the syrup onto the fruits. Mix delicately. Add the juice of half a lemon and the kirsch. Pour into a wet circular mold. When the mixture starts to thicken, put in the refrigerator and leave overnight. Turn out right before serving. Serve this jelly with a small bowl of whipped cream or sweetened soft white cheese.
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2 lbs mixed red fruits (cherries, raspberries, strawberries, red currants)
1 1/4 cups sugar
2 tbsp kirsch
1 lemon
7 sheets gelatin
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30
mn
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12
mn
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To unmold, plunge the bottom of the mold into warm water for a few seconds.
