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We hydrate the gelatin in 100 ml. the water.
In a bowl with a double bottom, put hydrated gelatin, add the 2 tablespoons of sugar, beaten egg and put on low heat, stirring constantly, until the sugar dissolves.
We must be careful not to boil it because it "cuts" the gelatin.
Let it cool.
Beat the whipped cream with the sugar from a cup and add the cream.
Put the raisins to hydrate in the 50 ml cherries / brandy and leave them for about 30 minutes.
Drain the cherries / cherries, the halves of the peaches and drain them in a sieve.
When the gelatin has cooled, mix it with whipped cream (don't forget to stop about 1 cup of whipped cream for garnish) and with the drained raisins.
Prepare a detachable cake form (I used a heart shape), line the form with cling film, pour 1/2 of the composition obtained and then place the peach halves in place with the hole up and the cherries / cherries as you like.
Cover with the rest of the composition, level and leave to cool until the next day.
Cover the cake with whipped cream and decorate.