Ingredients

• 285g (10oz) cherries, stoned
• 50g (2oz) caster sugar
• 30ml (2tbsp) kirsch
• 150g (5oz) white chocolate, broken into pieces
• 300ml (1/2 pt) double cream
• 2 egg yolks
• 1 vanilla pod
• white chocolate curls, to decorate

Method

1. Place the cherries in a pan with the sugar and kirsch. Bring to the boil over a gentle heat, until sugar is dissolved. Simmer for 4 minutes. Remove from the heat and allow to cool.
2. Place the chocolate and 45ml (3 tbsp) of the cream in a large bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir. Leave to cool slightly then stir in the egg yolks.
3. Meanwhile using a sharp knife halve the vanilla pod lengthways, scrape out the vanilla seeds and place in the bowl with the cream. Fit the whisk and whisk on speed 3 for approx. 4-5 minutes, until soft peaking. Fold into the chocolate mixture.
4. Spoon half the cherry mixture into the base of six glasses. Top with the cream mixture and chill for 1 hour until firm.
5. Spoon over remaining cherry mixture and chill for 2 hours. Decorate with chocolate curls.