Conflit of cherry
Heat the cherry puree with the glucose. Add the pectin/sugar mix. Reduce, add the lemon juice and cool down. Blend before use.
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
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
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.
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.