‘Black Forest’ cherry jelly

Put the cherries (pitted if using fresh) in a pan with the lemon juice and 400ml water. Set over a medium heat, cover and bring to a simmer. Cook for 10 minutes, then remove the lid and cook for 10-15 minutes, until the cherries are soft and have released most of their juice. Pass through a sieve into a jug, squishing the fruit as much as possible. Reserve 200g cherries and chop into smaller pieces (save the rest to enjoy over yogurt). Add the brandy and cherry liquor (or juice) to the jug, then enough water to make up to 1.5 litres.

Soak the gelatine in cold water for 10 minutes until soft. Meanwhile, heat 750ml of the cherry juice mixture with the sugar and stir until dissolved. Bring to the boil, then take off the heat. Squeeze the excess water out of the gelatine, then whisk into the hot juice until completely dissolved. Pour the mixture back into the jug with rest of the juice and whisk to combine.

Pour about ½ of the jelly mixture into a Bundt tin, then add the reserved chopped cherries, distributing them evenly. Put in the fridge for 2-2½ hours until almost set but still slightly tacky – you can speed this up in the freezer, if desired. Pour over the rest of the jelly mixture, then put back in the fridge overnight, until completely set. Meanwhile, make chocolate curls by firmly dragging a large kitchen knife across the flat side of a chocolate bar at a perpendicular angle.

To unmould, prepare a large bowl of hot (not boiling) water. Dip the mould in the hot water for about 5 seconds, then remove and briefly dry. Put a plate on top of the mould, then invert and shake to help the jelly release. If it doesn’t, repeat the dipping process.

In a large bowl, whisk the cream and sugar to medium peaks. Transfer ¾ of the mixture to a piping bag fitted with a star nozzle, then pipe rosettes on top of the jelly and around the base. Put cherries on the rosettes on top. Sprinkle the chocolate curls over the cream and cherries. Serve with any leftover whipped cream alongside.