The tantalising combination of cherry, caramel and tonka bean creates a luxurious and surprisingly light dessert as delicious from the first spoon to the last.
For the caramel and tonka bean mousse
Blend together the milk, promousse, instangel and tonka bean aroma, then add the melted chocolate and blend again.
Fold through the whipped cream and place in a piping bag, pipe into a silicone mould and freeze.
For the cherry gel
Mix all the ingredients together with a hand blender and blend until smooth, leave for 30 minutes to hydrate and blend again.
For the cherry jelly
450g Leonce Blanc Cherry Fruit Puree
50g stock syrup
25g Sosa Vegetal Setting Powder
Boil all the ingredients and dip the frozen mousse into the jelly twice to ensure good coverage, place into the bauble and leave to defrost.
Luxury in the making