3/4 kg Jerte cherries
3 eggs
175 g sugar
4 jelly leaves (8 g )
1/4 l chilled liquid cream

Clean, dry and bone the cherries. Whirl the fruit until getting a cream. Strain.
Soak the jelly in cold water. Beat 3 yolks with 150g sugar, until white and thick. Mix the yolks cream with the fruit purée. Melt the jelly in some hot water, allow to cool until lightly warm and add to the fruit purée. Whip the cream with the remaining sugar and add to the fruit cream. Finally, add the egg whites at the soft peak stage. Pour in individual moulds and store in the fridge for about 6 hours to curdle. Then, it can be upset on dishes.