Mix 1 pack of Kenton Sour Cherry and 400 ml of boiled hot broth in a deep bowl. Put the silicone into a mold and leave in the refrigerator for 2 hours.
Place 4 pieces of Kenton Leaf Gelatine in a bowl filled with water for 2-3 minutes. Add 1 pack Kenton Gummy Pudding and milk to the pot and stir until it is dark in medium heat. Add the softened gelatins and stir until dissolved. Leave for 5 min with occasional stirring to allow first temperature to go off. Pour the jelly out of the fridge. Leave in refrigerator for 3 hours. Turn the solidified dessert into the serving dish. Decorate with Kenton Caramelized Pistachio and serve it to the service.
Enjoy your meal.