|for the cherries|
|1/2 cup||castor sugar|
|1 cup||cherry or berry juice|
|400 g||fresh cherries — pitted|
|for the frozen mousse|
|1/4 cup||castor sugar|
|2 tsp||vanilla — extract|
|200 g||dark chocolate — melted|
|1 1/3 cup||cream — whipped|
|100 g||biscuits — chocolate, crushed|
|100 g||dark chocolate — melted|
|100 g||cherries — fresh|
For the cherry compote, place the sugar, juice and cornflour into a pot and whisk to dissolve the cornflour, add the cherries then place onto the heat and simmer for 5 minutes or until the mixture is thickened. Set aside to cool completely.
For the frozen mousse, place the eggs, sugar and vanilla in a bowl over a Bain Marie, then whisk until ribbon stage. Remove from the heat and stir in the melted chocolate then leave to cool to room temperature. Fold in the whipped cream, and then swirl in the cherry compote.
Line a dome-shaped bowl with cling film, then pour in 1/3 of the mousse, sprinkle over half of the crushed biscuits, then top with another third of the mousse, then sprinkle with the rest of the biscuits and finally the remainder of the mousse. Cover, then place into the freezer to freeze overnight or until completely frozen.
Once ready to serve, unmould the bombe onto a cake stand, and then drizzle on the melted chocolate.
Garnish with fresh cherries.