Cherry & Chocolate Mousse With Balsamic Glaze

Blend 100g of the cherries with the icing sugar in a blender or food processor until smooth. Pour the purée into a sieve over a bowl and leave to drain for 5 minutes. Transfer the purée into a small bowl.

To make the glaze, pour the drained cherry juice into a small saucepan over a medium-low heat. Add the vinegar and 2 tablespoons of the caster sugar. Simmer, stirring regularly, until the sugar dissolves. Continue until the glaze reduces by two-thirds and is thick and syrupy, about 10 minutes.

Add 1 tablespoon of the glaze to the cherry purée in the bowl and mix well. Set aside. Add 6 whole cherries to the glaze in the pan, and toss until they are coated, then transfer them to a plate. Set aside.

Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.

Place the egg yolks and remaining caster sugar in a medium bowl. Beat using a hand-held electric whisk until thick, pale, and creamy. In a separate bowl, whisk the cream to form stiff peaks.

Using a silicone spatula, stir a little melted chocolate into the egg mixture, then mix in the rest. Add one-third of the cream and stir. Add the remaining cream, little by little, stirring until no streaks appear.

Divide the remaining, uncoated cherries between the glasses. Add a spoonful of cherry purée to each, then divide the mousse between the glasses. Chill for 1 hour to set.

Preheat the oven to 190°C. Mix all the crumble ingredients in a food processor until combined. Transfer the mix to a lined baking tray in a thin, even layer. Bake for 10 minutes. Allow the crumble to cool for 2minutes, then break into small pieces.

Remove the mousse from the fridge 10-15 minutes before serving. Top with the crumble, chocolate curls, and glazed cherries. You can keep the mousse, covered in the fridge without toppings, for up to 2 days.