Cherry Compote

• 100g water
• 100g caster sugar
• 1 packet Fresh As Cherry Whole

Bring the water and sugar to a rapid boil. Add the cherries. Set aside to cool.

Chocolate Cream

• 100g milk chocolate
• 90g cream
• 2 gelatine leaves
• 20g glucose
• 25g milk

Soften the gelatine in ice cold water. In a bain marie, melt the chocolate. In a pot combine the glucose and the cream and bring to the boil. Pour the cream onto the chocolate in 3 stages, stirring well each time. Add the milk and stir until the mixture is completely combined. Store in the fridge until required.

Vanilla Cream

• 200g cream
• 20g caster sugar
• 1 drop vanilla paste
• Combine all the ingredients and whisk until soft peaks.

Chocolate Brownie

• 125g dark chocolate (70% cocoa)
• 105g butter
• 3 eggs
• 180g Sugar
• 90g plain flour

Heat the oven to 160°C. Melt the butter and the chocolate in a bain marie. In a separate bowl, whip the eggs and sugar until fluffy. Fold the egg mixture into the chocolate mixture, then fold in the flour. Pour into a baking tray lined with greaseproof paper. Bake for 25-30 minutes or until cooked but still moist in the centre.

To serve

• I packet Fresh As Cherry Whole

Layer the Chocolate Cream, Vanilla Cream and Cherry Compote alternately in a glass and top with Fresh As Cherry Whole.

Variation

• Substitute Fresh As Cherry Whole with Fresh As Raspberry Whole

Serves 6