Black Forest pots

Served in shot glasses, these are the perfect mini dessert to serve on their own, or as part of a selection.

Serves 6 • Ready in 20 mins, plus chilling

1 jar cherries in kirsch, such as Opies, drained

1 gelatine leaf

300ml double cream

25g sugar

2tsp vanilla extract

1tbsp kirsch

Edible gold glitter, to decorate

1 Cover the base of six shot glasses, or small glasses with cherries. Pop in the fridge along with the remaining cherries. Soften the gelatine in some cold water. 2 Heat the cream, sugar, vanilla and kirsch in a pan until the sugar has dissolved. Squeeze any excess water from the gelatine, then add it to the pan and stir until dissolved.

3 Pour into a jug, then pour into the glasses over the cherries. Chill until set, then top with the remaining cherries and sprinkle with edible glitter to serve.

Per serving: 311 cals, 27g fat,

17g sat fat, 15g carbs

TIP Use canned black cherries if you can’t find jars with kirsch, and toss them in 1tbsp kirsch