How to make cherry rum and vanilla cream at home

This elegant Cherry Kisiel dessert, flavoured with rum and vanilla, will liven up your dessert menu. This recipe starts with a rich cherry base, thickened to perfection with cornflour, and enhanced with citric acid for a hint of tartness. Aromatic cinnamon, vanilla, and rum essences are then stirred in, creating a complex flavour profile. Once set and cooled, this delightful jelly is topped with a creamy mixture of whipping cream and vanilla, resulting in a luxurious texture contrast. Garnished with fresh raspberries and mint, this dessert is a feast for the senses, offering a perfect balance of sweetness, spice, and tang.
Ingredients:
For the Cherry Kisiel:
Frozen Cherries, 940g
Water: 420g + 160g (cold)
Sugar: 50g
Cherry Juice: 125g
Corn Flour: 93g
Frozen Cherries: 313g
Citric Acid: 1g
Cinnamon: 1g
Vanilla Essence: 1 tsp
Rum Essence: 1 tsp
For the vanilla cream topping:
Whipping Cream: 200g
Sugar: 40g
Vanilla Essence: 4g
For Decoration:
Fresh Raspberries
Fresh Mint
Instructions:
Get the cherry base ready.
Add to the big saucepan 420 g of water, 940g of frozen cherries, 50 g of sugar, and 125 g of cherry juice. Bring the mixture to a boil over medium heat.
While waiting for the mixture to boil, mix 93 grammes of cornflour with 160 grammes of cold water in a separate bowl until smooth, ensuring no lumps remain.
Once the cherry mixture is boiling, slowly add the corn flour mixture, stirring constantly to avoid lumps.
Add 1g of cinnamon, 1g of citric acid, 1 tsp of vanilla essence, and 1 tsp of rum essence to the saucepan. Continue to boil for a few moments, then remove from heat.
Cool the Cherry Kissel: Transfer the saucepan to a cool place and let the mixture cool for about an hour, or until completely cooled down.
Fill the glasses.
Once cooled, pour the cherry kisiel into serving glasses, leaving some space at the top for the cream.
Make the vanilla cream topping.
In a mixing bowl, combine 200g of whipping cream with 40g of sugar and 4g of vanilla essence. Beat until the mixture is well combined and thickens to a creamy consistency.

Assemble the dessert.
Spoon or pipe the vanilla cream topping over the cherry kisiel in each glass. Garnish with fresh raspberries and mint leaves for a refreshing and elegant touch.
Chill and serve.
Optionally, chill the desserts in the refrigerator for a short period before serving. This allows the flavours to meld and the cream to set slightly, enhancing the overall texture and taste.
Indulge in this luxurious Cherry Kisiel with Vanilla Rum Cream-not just a dessert, but a true festival of flavours. Make it yourself, and let every bite surprise you with its unique blend of tastes!
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[@Darifas07]

Great job, definitely will try

[@delicious1969]

All the best