Ice cream and chilled desserts
This old-fashioned dessert is made by thickening sour cherry juice with cornstarch and setting it in molds. Its sweet-tart flavor adds a bright touch to parties or late-night snacks. Make it ahead and serve chilled.
Combine the cherries, sugar, and water in a pot. Cook over low heat for 20 minutes, until the cherries soften and release their juice.
Strain the cooked cherries into a separate bowl, reserving the juice. Set the cherries aside.
Mix the cornstarch with a few spoonfuls of cold water to make a slurry, then stir it into the cherry juice. Cook for another 10 minutes, stirring constantly, until thickened and boiling.
Stir in the lemon juice and reserved cherries, then divide the mixture among small molds or bowls.
Let the molds cool to room temperature, then refrigerate for at least 60 minutes, until the pudding is fully set.
Let the pudding cool completely for at least 1 hour before unmolding, or it may lose its shape. It has its best texture when served cold.
Vişneleri tarifte yazan 20 dakika yerine 25 dakika pişirdim, suları daha koyu ve yoğun bir renk aldı, pelte kestiğimde çok daha belirgin bir vişne aroması vardı.
Pelteyi tarifte yazıldığı gibi tam 60 dakika soğuttum ama kalıptan çıkarınca hâlâ oldukça yumuşak kaldı, tam pıhtılaşmamıştı; bence bu süre benim buzdolabım için biraz daha uzun tutulmalı.
Buzdolapları farklı soğutabiliyor, sizinki daha ılıksa süreyi biraz uzatmanız veya gece boyunca bekletmeniz daha güvenli olur.
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