How to make cherry bird's milk

• Add the jelly to the hot water and mix thoroughly - set aside to cool completely and thicken slightly.
  1 package jelly, 250 ml hot water
  
• Whip the cold heavy cream until it becomes fluffy.
  250 ml heavy cream
  
• 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.
  1 jar fruit preserve
  
• 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.
  1 level teaspoon gelatin
• Whip the heavy cream together with powdered sugar until it thickens.
  125 ml heavy cream, 2 teaspoons powdered sugar
• 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.