200 g Jerte cherries
1/2 l milk
1/4 l liquid cream
1 sachet and a half Royal curd
4 tablespoons Jerte cherry brandy
4 tablespoons currant jelly

Mix the cream with the curd sachets. Heat the milk, when it starts boiling, add the mixture of cream and curd. Mix well and pour in the moulds. Leave to cool and curdle in the fridge. Put in a pot the boned cherries with the cherry brandy and 4 tablespoons currant jelly. Cook for 5 minutes and put the sauce away. Upset the curds, halve them and fill with the cherries. Serve with the sauce.