Kefir and Cherry Jelly. Keefiri-kirsitarretis

keefiritarretis 1(36)Estonians eat too much.

Specially during Christmas time.
Look at Estonian Christmas dishes

Estonian Christmas dishes – pork, sauerkraut, mushrooms, salads… are very nourish and feeding. So, usually there are not  too much space in the stomach for dessert … 🙂
Jelly is the perfect and best Christmas dessert. Light and beautiful.
Christmas colours 🙂
Notice: kefir and cherries are both little bit sour. So, taste and add as much sugar you like.

Kefir and Cherry Jelly

  • Servings: 4-6
  • Difficulty: easy
  • Print

A creamy kefir and cherry puree on top, delicious combination


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Ingredients

  • 0,5 litre kefir
  • sugar, vanilla
  • 15 g gelatine
  • water
  • 0,5 litre cherry juice
  • sugar,
  • 15 g gelatine
  • water

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Directions

  1. NB! For preparation of jelly
    2. kefir must be at room temperature. Kefir must be “warm” to avoid glumps. Kefir and gelatine must be at a similar temperature! But NB! You can not heat/boil kefir. If you overheat kefir at high temperature result is a quark.
  2. Dissolve gelatine. Add it to the heated water, stir until it’s transparent and quickly add to kefir, stir well. Set in the fridge.
    3. 3.  After approximately one hour take the glasses out of the fridge, Dissolve gelatine. Add it to the heated water, stir until it’s transparent and quickly add to cherry juice, stir well. Let set. Pour cooled cherry jelly over kefir  and return to the fridge

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