Cherry Gelee

Cherry Gelee

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Credit: Casey Shiller, CEPC, Coordinator of Baking and Pastry Arts, St. Louis Community College—Forest Park
Sizzle, Fall 2012


3 ½ sheets gelatin
12 oz. Morello cherry purée
2 oz. granulated sugar
½ oz. lemon juice


1. Bloom gelatin sheets in cold water until softened.

2. Heat gelatin and 2 oz. cherry purée until warm and fully melted.

3. Add melted gelatin, sugar and lemon juice to remaining purée.

4. Pour into ¼ sheet pan, yielding a ½-inch layer.

5. Freeze until solid.

6. Cut into disks, using round cutter, to fit into middle of dome flexipan.


Dessert, Sauce/Dressing/Rub, Sizzle

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Association of Nutrition & Foodservice Professionals