The most popular flower cherry jelly in the season, although it is not used as the mold, but the taste is the same, homemade and delicious, no trouble, before you have to eat in Japan, now you have to eat at any time, simple and convenient
Wash the cherries to remove impurities, drain the water, and use the cold water to make the non-stick pans boiled in boiling water and white sugar. Drain the gelatine slices and drain them into the pan. Stir and boil. When there is no granules, stir a few lemons and mix well.
After letting the syrup in the pot cool down, filter it with gauze, put the mold into the cherries, pour the sugar into the mold, and how much you like, put it in the refrigerator for four hours.
The key is to demould, take out a small bowl, put in hot water, put a good cherry jelly mold, put it into a hot water bowl for 10 seconds, and buckle it in the plate, it is perfect, cherry jelly is beautiful
Once again, the demoulding time is ten seconds. It is perfect to see the mold cherry jelly have a little water and immediately buckle off the mold.