Place cherry juice, lemon juice, sugar, sago, lemon zest, vanilla pulp and cinnamon stick in an unperforated cooking container and cook at 100 °C for 20 minutes.
Stir once in between.
Remove cinnamon stick and lemon peel after cooking.
Add berry fruit to the porridge and stir.
Preparation Tip:
Serve liquid cream to taste with the red fruit jelly.