Out-of-this-world cherries

Combine the egg yolk, milk, heavy cream and sugar in a thermo blender and heat to 84 degrees. As soon as the mixture has reached the desired temperature, add the chocolate, a little at a time, and blend until all the chocolate has dissolved. Pass the mixture through a sieve and allow to set in the refrigerator. When it is sufficiently firm, transfer the mixture to a piping bag.

Combine all ingredients in a thermo blender and heat to 100 degrees. Blend at full speed to fully purée the cherries. Next, pass the mixture through a sieve, transfer to a Pacojet pot and allow to set in the freezer until sufficiently hard. Blend the solidified mixture until smooth.

Combine all ingredients in a thermo blender. Thoroughly purée the mixture, pass through a sieve and transfer to a siphon. Aerate with one charger and chill.

Blend the cherries, together with the liqueur, in a thermo blender. Pass the mixture through a sieve. Next, transfer to a pan, add the agar agar and bring to the boil. Pour into a container and allow to set in the refrigerator. As soon as the mixture is sufficiently firm, blend until smooth in the thermo blender. Pass the mixture through a sieve and transfer to a piping bag.

Soak the gelatine. Purée the cherries in a thermo blender. Pass the cherries through a sieve and return to the thermo blender. Add the egg yolk and the sugar. Heat the mixture to 84 degrees. Next, add the soaked gelatine, butter and mascarpone. Make sure that everything is blended into a homogeneous mass and pour into the desired mould. Freeze in a shock freezer.

Beat the cream, but stop before peaks start to form. Soak the gelatine in water. Combine the remaining ingredients in a thermo blender and heat to 84 degrees. As soon as the mixture has reached the desired temperature, add the gelatine. Allow the mixture to cool to room temperature and carefully fold in the semi-thick cream.

Blend together the cherry gel and the mascarpone.