Cherries – one for every glass
6 gelatine leaves
750 ml dessert wine
60 g sugar
Drain the cherries and soak the gelatine leaves in cold water until soft.
Place the wine and sugar in a pan and bring to boil. Remember to stir constantly. Reduce the heat and simmer until the sugar has dissolved and the alcohol has evaporated.
Now the gelatine leave should be soft and squeezable. Squeeze them and add them to the wine mixture and stir until they are completely dissolved. Let the wine mixture cool a little.
Pour the wine mixture in your glasses and drop one cherry in every glass. Cover the glasses with film and chill for at least 4 hours or until the jelly has set.