Sour cherry juice is thickened with corn starch and set in moulds for this old-fashioned dessert, adding a tart-sweet touch to both party tables and a late-night treat. It is made ahead and served cold.
Stir the cherries, sugar and water together in a pan and simmer over low heat for 20 minutes until the cherries soften and release their juice.
Strain the cooked cherries, keeping the juice in a separate bowl and setting the cherries aside.
Mix the corn starch with a few spoonfuls of cold water and add it to the cherry juice, then cook, stirring constantly, for 10 more minutes until it thickens and boils.
Stir the lemon juice and reserved cherries into the thickened mixture and divide it among small moulds or bowls.
Once the moulds have cooled to room temperature, chill them in the fridge for at least 60 minutes until the pelte fully sets.
Make sure the pelte has fully chilled for at least an hour before unmoulding it, or it will lose its shape. It is at its best served cold.
If the cherry juice tastes too tart, add an extra spoonful of sugar; the sweet-tart balance depends on how ripe the cherries are.
Admin DadaGastro · verified in test kitchenVişneleri 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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