Method

• 1.
  Lightly grease a 20cm diameter ring cake pan or jelly mould.
• 2.
  Place the halved cherries, sugar and 3/4 cup (180ml) water in a small saucepan over medium heat and bring to a simmer. Simmer for 5-6 minutes until the liquid turns pink. Add the wine to the cherry syrup and simmer for a further 5 minutes. Remove gelatine leaves from water and gently squeeze out excess water. Add gelatine to cherry syrup and stir until dissolved. Strain syrup through a fine sieve into a heatproof jug and pour into greased pan or mould. Refrigerate for 2-3 hours until firm and set.
• 3.
  Slice the 10 cherries in half and remove the stone. Place, cut side-down, on the jelly a in a single layer, making sure cherries don’t touch the sides of the mould. Allow a 3mm border on each side. This ensures the jelly cake layers stick together.
• 4.
  For the cream jelly, in a medium saucepan heat cream, milk, sugar and lemon zest. Gently squeeze excess water from gelatine and stir into cream mixture. Strain mixture into a heatproof jug. Gently pour over cherries, being careful not to displace them. Refrigerate for 2-3 hours or until set.

• 5.
  To remove the jelly from the mould, run a knife around outer and inner edges of mould. Place a serving plate on top and invert. Serve jelly cake with extra cherries.