Serves 6 “This is very easy to make. If you are in a hurry, you can omit the caramelised cherry step, but they make a nice surprise at the bottom of each glass.” Ingredients Caramelised Picota cherries 100g Caster sugar 3 Tablespoons water Juice of 1/2 lemon 24 Picota cherries, pitted Picota cherry mousse 400g Picota cherries, pitted Zest of 1 lemon 100g Caster sugar 500ml Full-fat whipping cream 6 Squares white chocolate, to decorate
Method 1. For the caramelised cherries use a small saucepan to melt the sugar in the water and a few drops of lemon juice over a medium heat. 2. Once the sugar turns brown stir in the cherries and the rest of the lemon juice, cook for another minute. 3. Remove the mixture from the heat, once cooled divide the cherries between 6-8 wine glasses. 4. For the mousse, blitz the cherries with a hand-held mixer, stir in the lemon zest and half the sugar. 5. In a different bowl whip the cream with the remaining sugar until light and mousse like in texture. 6. Lightly fold the cherry purée into the whipped cream then dived the mixture over the caramelised cherries in the wine glasses. Chill for a couple of hours. 7. Just before serving, grate some white chocolate over the mousses. Recipe from José Pizarro - chef patron of the Brindisa tapas restaurants