Add the jelly to the hot water and mix thoroughly - set aside to cool completely and thicken slightly.

Whip the cold heavy cream until it becomes fluffy.

Add the cooled jelly to it and mix gently.

Spoon about 2-3 teaspoons of Stovit cherry preserve into the bottom of four small glasses.

Pour in the cherry mousse.

Refrigerate the glasses so that the mixture begins to set.

Cover the gelatin with a little water and set aside to swell.

Whip the heavy cream together with powdered sugar until it thickens.

Heat the gelatin until it becomes liquid, add 1 tablespoon of whipped cream to it and mix.

Pour the gelatin into the rest of the whipped cream and mix.

Spoon the whipped cream on top of the bird's milk.

Refrigerate again for about an hour to thicken.

Before serving, you can add a little more cherry preserve on top of the dessert.