Lemon jelly diluted in 500ml of warm water to dissolve the gelatin, then distribute evenly over the cups and leave until fully cured. Soak gelatine in 100ml of cherry juice for swelling. When jelly hardens, begin to whip the cream with sugar. Whipped, mix with cherry juice. Gelatin melt and mix, mix well and distribute evenly over the cups (the jelly). Jelly turns out tender and airy. Bon appetit!