Airy and delicate dessert with mild sweetness and pleasant cherry sourness. It is delicious and natural candy, which is easy to make at home.
Output – 400 g
Nutritional value (per 100 g):
Caloric content – 148 kcal
Proteins – 4.5 g
Fat – 2.6 g
Carbohydrates – 27 g
Cherries with pits (frozen or fresh) – 400 g
Coconut sugar (cane sugar, natural syrup, honey, sweetener) – 60 g
Gelatin – 15 g
Water (for gelatin) – 80 ml
Nutmeg (ground) – on the tip of a knife
Cardamom (ground) – 1 pinch
Cinnamon (ground) – 1/4 tsp
Vegetable oil – 3 g
Coconut flakes (unsweetened, reduced in fat) – 20 g
- Send the cherries into a sieve and rub with a crush until only the seeds remain in the sieve.
- Soak gelatin in water, let it swell, and heat until completely dissolved. Do not boil.
- Add any sweetener (I have coconut sugar), cardamom, cinnamon, and nutmeg to the cherry mass.
- Punch the cherry mass with an immersion blender until smooth, put on fire, and as soon as the mass begins to boil, remove from heat and pour the cherry puree into a deep container.
- Pour in the loose gelatin and beat the mass with a mixer, first at the lowest speed (about 7-8 minutes). When the mass begins to thicken and brighten, the speed can be increased and gradually increased to maximum. At the maximum speed of the mixer, beat the mass for about 10 minutes, until it becomes glossy, very fluffy, soft, and beautiful (like whites whipped to soft peaks).
- Cover the form with cling film and grease with odorless vegetable oil. We fill the form with a delicate cherry mass, cover with foil, and put it in the refrigerator until it solidifies completely (for about 3-4 hours).
- Cut the finished dessert into portioned pieces and roll in coconut.