I was in the mood for some cherries in kirsch and chocolate combo, but I had no cherries in kirsch. Didn’t particularly fancy getting a jar of them from Food Fanatics at a cost of £50 000, so I pulled out the remaining cherries from my freezer and soaked them in cherry vodka over night. Some research’s got to be done about how to do that right, so that they were boozy and intense in flavour, as mine were not. But I still made these little desserts to follow braised ox cheeks this evening.

Base- biscuits and melted butter, pressed into the rings, then the cherries minus the liquid. The mousse, tried and tested recipe. For 5 mousses I used 160 ml of double cream, in half of that amount I melted 65 g of dark chocolate and cooled it. Then whipped one egg white with 4 tsps of vanilla sugar. Loosened the cool chocolate with the remaining cream, then gently combined with the whipped egg white.  Filled the rings and to finish the desserts I topped them up with a spoonful of jelly made of that cherry juice, vodka and half a gelatine leaf.  Simple, tasty, good looking.