When asked to cook up a dish that best represents Barry... we decided that it had to be sweet, pink and fluffy. Oh, and had to look intriguing and amazing... perfect for food photography. Do you think we succeeded?
Cut strips of baking paper that are long enough to wrap around the circumference of your serving ramekins but that are twice as tall. Wrap one of these tightly around the outside of each ramekin and tape or staple to hold it in place.
Soak the gelatine leaves in cold water.
Pour the cherry juice and brandy into a saucepan and bring to the boil to reduce by half.
Separate the egg yolks from the whites and place both into different mixing bowls. Whisk the egg yolks and 1 tbsp of sugar with an electric whisk for about 5 minutes until it is thick and pale and it leaves a trail in the mixture when the whisk is moved around.
Pour the hot reduced cherry mixture into the egg yolks as you whisk, then return to the pan and heat gently as you stir until it thickens and has the consistency of thin custard.
Squeeze out any excess water from the soaked gelatine leaves and dissolve in the hot cherry custard before pouring into a bowl to cool.
Whisk the egg whites to stiff peaks then whisk in the 40g of caster sugar until glossy and stiff.
Whip the double cream to soft peaks. fold the cherry jam, whipped cream and egg whites into the cooled cherry custard then pour the entire mixture into the lined ramekins so that it fills just above the top of the ramekin.
Push an empty shot glass into the centre of each mousse so that the level rises around the shot glass. Put them into the fridge to set for at least 4 hours.
Peel away the baking paper and decorate what looks like a soufflé with fresh cherries beside the shot glass. Fill the shot glass with cherry brandy and serve immediately. Serves 4