Heat the cherries in their own juice with the cinnamon stick. Soak the gelatin in cold water, squeeze it out and dissolve in the hot cherry juice at max. 60 °C.
Remove the cinnamon stick and place the cherries in a bowl of ice water to allow them to cool.
In the meantime stir the eggs, the cream, the bacardi and the icing sugar together well (do not mix) and put in a 0.5 l iSi Whipper.
Screw on 1 Cream Charger and shake vigorously.
Put the Bacardi Creme in a dessert dish. Sprinkle the cherries and the cherry jelly on top and dust with the almond leaves.
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