ingredients

400 g frozen cherries
1 fondant (450-500 g) frozen chocolate
250 g of mascarpone
2 dl whole liquid cream
1 tbsp. to s. icing sugar
Pure cocoa powder

Equipment

8 glasses of 2 dl approx.
1 narrow and deep bowl placed in a large salad bowl filled with ice cubes
1 electric whip plunger
1 fine strainer 1 teaspoon

Steps

Step 1

Prepare the background. Divide the frozen cherries in the verrines. Warm the fondant in the oven or microwave, the time indicated on the package to keep it soft. Take it in small pieces with a spoon, put them on the cherries without tamping. Let cool.

2nd step

At the same time. Pour the very cold cream into the narrow bowl, whisk approx. 5 min with an electric whisk until very firm foam. Add the icing sugar, beat another 30 seconds. Mingle the mascarpone and 2 tbsp. to s. whipped cream, spread on the fondant. Put the whipped cream on the whole thing. Place at least 6 hours in the fridge.

Step 3

To serve. The juice of the cherries must impregnate the fondant a little. Just before serving, powder cocoa through the colander.