How to make
Put the gelatin to melt in a bowl of lukewarm water. Pour the yogurt in a plastic bowl with powdered sugar and vanilla, beat it with a mixer. Add the beaten milk to the cocktail cherries and lemon juice. Next, pour the gelatin in a trickle, stirring gently with a wooden spatula. Pour the finished mixture into a round baking dish with a bottom diameter of 10″ (25 cm).
Put the dish in a freezer for 2 hours to cool and gel. After the elapsed time, remove it and immerse the plate in hot water, then invert the plate into a cake pan.
Cut into portions and serve. Top with sweet cherry syrup. Sprinkle lightly with chopped walnuts.
