- 50 ml milk
- 150 g sugar
- 2 g salt
- 5 × sheet(s) of gelatin
- 750 ml white wine
- 25 g powdered sugar
- 1.5 × vanilla bean(s)
- 2 × lime(s)
- 13 g glucose
- 600 g cherry puree
- 1300 ml sour cherry juice
- 10 ml cherry liqueur
- 750 g frozen sour cherries
- 400 g cherries, pitted and quartered
- 350 g morello cherries
- 250 g greek yogurt
- 50 ml lime sauce
- 50 ml Galliano Vanilla Liqueur
Caramelize 100 g sugar in a pot, deglaze with the white wine and reduce to a third. Add 1000 ml sour cherry juice, sour cherries and morello cherries. Allow to simmer until the cherries are only slightly covered by the juice. Puree the mixture and pass through a sieve.
Set aside 600 g for the sorbet.
Season to taste with salt, sugar, lime juice and cherry liqueur. Once cooled, add the cherries and distribute into glasses.
Soften 3 x sheets of gelatin in cold water. Bring the cherry puree and sour cherry juice to the boil. Dissolve the well-squeezed gelatin and 13 g of glucose within. Season to taste with lime juice, salt, sugar and cherry liqueur. Freeze in an ice maker.
If necessary, pacotize in a Pacojet 2 hours before serving.
Yogurt vanilla foam
Soften 2 x sheets of gelatin in cold water. Scrape out the vanilla beans and mix with the vanilla liqueur, 25 g confectioners’ sugar, salt and lime sauce. Add the yogurt and stir until smooth. Heat the milk and dissolve the well-squeezed gelatin within. Add this to the yogurt mixture and mix well. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Chill overnight in the fridge.
Distribute the cherry compote into glasses. Scoop oval shapes out of the cherry sorbet and place these in the middle of the cherry compote. Add the yogurt vanilla foam on top and garnish with broken chocolate wafers and cress.