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Cherry Gelatin Cream Cake

Cherry Gelatin Cream Cake

A vibrant, refreshing dessert that combines the tartness of cherries with a creamy base, perfect for summer gatherings and made with high-quality, seasonal ingredients.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 8 hours
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 500g fresh cherries, pitted
  • 400ml organic heavy cream or chilled full-fat coconut milk
  • 150g raw cane sugar or maple syrup
  • 4 tablespoons high-quality gelatin powder or 2 teaspoons agar-agar powder
  • 1 whole vanilla bean or 1 tablespoon pure vanilla extract
  • 250ml filtered water or cherry juice
  • 1 tablespoon fresh lemon juice
  • 200g crushed digestive biscuits
  • 80g melted grass-fed butter or coconut oil

Method
 

  1. Prepare the Crust: Combine crushed biscuits and melted butter in a bowl. Press into the bottom of a parchment-lined springform pan and chill.
  2. Simmer the Cherries: In a saucepan, combine cherries, half of the sugar, and lemon juice. Simmer for about 10 minutes.
  3. Bloom the Gelatin: Sprinkle gelatin over 50ml of cold water and let it sit for 5 minutes.
  4. Create the Fruit Base: Stir the bloomed gelatin into the cherry mixture until dissolved. Cool to room temperature.
  5. Whip the Cream: In a cold bowl, whip cream (or coconut cream) with remaining sugar and vanilla until stiff peaks form.
  6. Fold the Layers: Gently fold half of the cooled cherry mixture into the whipped cream.
  7. First Set: Pour the cherry-cream mixture over the chilled crust, smooth the top, and refrigerate for at least 2 hours.
  8. Prepare the Top Layer: Warm the remaining cherry syrup until pourable.
  9. The Final Pour: Pour the cherry gelatin layer over the set cream layer carefully.
  10. The Long Chill: Refrigerate for at least 6 hours or overnight.

Notes

Store in an airtight container for up to 4 days. Transport in an insulated cooler bag to maintain its integrity.