Rinse the hibiscus flowers and put them in a terrine. Cover them with 1/4 liter of cold water and let steep for 6 to 8 hours.
After this time, soften the gelatin sheets in cold water. Wash the cherries, drain them and prick them with a few needle strokes so that they do not burst during cooking.
Strain the hibiscus flower infusion over a large saucepan, add the sugar and bring to the boil.
As soon as it starts boiling, add the cherries and cook for 2 minutes, turning it with a slotted spoon. Drain the gelatine sheets and immerse them in the boiling syrup:they melt immediately.
Pour the cherries and their juice into a bowl, add the bitter almond extract and leave to cool. Put in the refrigerator and let set in jelly, from 1 to 3 hours.
When ready to serve, shell the almonds, peel them and cut them in half. Divide the cherry jelly among 4 plates and garnish with almonds.
Source:The Scotto sisters' perfume kitchen
