1. The cherries are washed, cleaned, stoned and chopped and mixed with the sugar. Let them rest for 15 minutes to release their juice. Hydrate the neutral gelatine leaf in cold water for five minutes. Crush the cherries with the sugar in the mixer. Bring half of the resulting purée to the boil in a saucepan for two minutes, add the gelatine and pour it into the presentation glasses, covering the bottom. 2. It’s refrigerated until it sets. In a bowl mix the cheese of La Serena with the two types of Greek yogurt and the other half of the purée of cherries. You have to do it with care and with soft movements, so that the mixture is not lowered and becomes very liquid, so be careful. It is carefully distributed in the presentation glasses and refrigerated for at least one more hour, before serving. 3. Garnish with chopped mint. The point of the sugar depends on the sweetness of the cherries, so you have to adjust it a little, depends on the quality of the strawberry.
1. The cherries are washed, cleaned, stoned and chopped and mixed with the sugar. Let them rest for 15 minutes to release their juice. Hydrate the neutral gelatine leaf in cold water for five minutes. Crush the cherries with the sugar in the mixer. Bring half of the resulting purée to the boil in a saucepan for two minutes, add the gelatine and pour it into the presentation glasses, covering the bottom.
2. It’s refrigerated until it sets. In a bowl mix the cheese of La Serena with the two types of Greek yogurt and the other half of the purée of cherries. You have to do it with care and with soft movements, so that the mixture is not lowered and becomes very liquid, so be careful. It is carefully distributed in the presentation glasses and refrigerated for at least one more hour, before serving.
3. Garnish with chopped mint. The point of the sugar depends on the sweetness of the cherries, so you have to adjust it a little, depends on the quality of the strawberry.
