Giboulée of cherries

Preparation method

1. For the iced parfait and sabayon, in a large bowl, whisk the egg yolks, wine and sugar for one minute. Place the bowl over a bain-marie of barely simmering water and start whisking. It is important to use a bain-marie to cook the sabayon. If you cook it over a roaring boil you are in danger of scrambling the eggs.

2. Whisk for 7-8 minutes, or until a temperature of 78C/170F is reached (use a thermometer to check). Bringing the eggs to this temperature will result in a light, fluffy sabayon. Remove from the heat and whisk over a bowl of crushed ice to chill. When the sabayon is completely cold (if it is not cold, the sabayon will split), fold in the whipped cream, lemon juice and zest and cayenne pepper. Reserve 150ml/5fl oz of the sabayon in the fridge and fill 4 x 5.5cm x 1.5cm/2¼in x ¾in chefs' rings placed on a small tray with the remaining sabayon. Transfer the moulds to freeze overnight.

3. To macerate the cherries, combine all the ingredients in a bowl and leave for 30 minutes.

4. To cook the cherries, add the water to a medium frying pan, spoon the sugar evenly over and let the sugar absorb the water for 1-2 minutes. On a medium high heat, cook the syrup to a very pale blond caramel - no darker as otherwise it will overpower the fruit.

5. Stir in the diced butter to emulsify. Add the macerated cherries and cook for one minute. Add the black pepper and kirsch and simmer for 30 seconds - no more as otherwise the fruit will break down to form a mush, lacking texture and freshness.

6. Stir in the diluted arrowroot and pour the cherry mixture into a clean bowl. Leave to cool at room temperature and refrigerate until needed.

7. For the garnish (if making), preheat the oven to 170C/325F/Gas 3. Mix all the garnish ingredients together, sprinkle over a baking tray and toast in the oven for 8-10 minutes, or until lightly browned.

8. To serve, place a disc of parfait on each of four plates and spoon the cooked cherries and jus around the plate. Spoon the reserved sabayon over each plate and using a mini cook’s blowtorch, lightly gratinate the sabayon until golden-brown. Garnish with the sugared nuts and bread and serve.

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 4