Annie Bell's Ooh Cherry Jelly

For that little corner of your heart that is forever red. All in time for cherry day on Saturday...

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   1. Have ready 4 x 150ml suitable serving dishes, cups or dessert moulds.
   2. Cut the gelatine leaves into broad strips. Place these in a bowl, cover with cold water and leave to soak for 5 minutes, then drain.
   3. At the same time place the cherries, jam and pomegranate juice in a small saucepan. Bring to the boil, then simmer over a low heat for 5 minutes. Purée the contents of the pan in a liquidiser, and pass through a sieve. Add the lemon juice. You should have 600ml liquid: if necessary make up the amount with a little more pomegranate juice.
   4. Pour about a quarter of the liquid over the soaked gelatine and stir to dissolve. Stir this back into the rest of the cherry mixture. Divide this mixture among the serving dishes, arrange these on a small tray and cover with clingfilm. Leave to cool, then chill overnight.
   5. Serve the jellies with a dollop of whipped cream, a whole cherry on top and a scattering of hundreds and thousands if using. Alternatively, turn the jellies out by running a knife carefully round the edge, briefly dipping the moulds into boiling water, placing a plate on top and inverting. NOTE Powdered gelatine may be used if preferred (again, Supercook brand is good). Allow 11&#8260,4 sachets, dissolved according to the pack instructions.