Method
Conflit of cherry
Preparation
Heat the cherry puree with the glucose. Add the pectin/sugar mix. Reduce, add the lemon juice and cool down. Blend before use.
Cherry sorbet
Preparation
Heat all the ingredients, adding the stabiliser and kirsch at the end. Place in a Pacojet (a type of ice cream maker) and store in the freezer. Use the Pacojet to grind the mixture.
Espuma with Lindemans Kriek
Preparation
Boil the water with the sugar for 3 minutes. Add the (steeped and squeezed) gelatine leaves and the Lindemans Kriek. Pour into a foam gun, add two cartridges and store in the fridge.
Fruit meringue with cherry
Preparation
Mix the sugar with the egg yolk powder. Add the juice - it should be lukewarm. Beat for 8 minutes using a whisk. Add the powdered sugar, arrange on baking paper and dry in a dehydrator.
Garnish
Preparation
Arrange a small portion of cherry con t on a plate or at the bottom of a glass. Add several preserved cherries and a scoop of cherry sorbet. Add the espuma with Lindemans Kriek and nish with akes of meringue and a few leaves of mint.
