¾ cup caster sugar
1/3 cup water
1/3 cup Kirsch or cherry brandy
1 small bay leaf, halved
½ a lemon, thinly sliced
1 tablespoon lemon juice
500 grams cherries, halved and pitted
100 grams white chocolate, chopped
1 tablespoon butter
1 tablespoon Kirsch
3 tablespoons caster sugar
8 almond biscotti
extra cherries with stem on for garnish, optional
Mousse: Melt the chocolate and butter in a bowl over a saucepan of simmering water then remove from the heat. Do not let the chocolate get too hot or it will go grainy when you stir in the egg yolks.
Separate the eggs. Stir the egg yolks and Kirsch into the chocolate.
Put the egg whites in a separate bowl and beat to soft peaks then add the sugar and beat until thick and glossy.
Using a large metal spoon, stir ¼ of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Cover and refrigerate until set.
Cherries: Put all the ingredients except the cherries in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 7 minutes until reduced and syrupy. Remove from the heat and stir in the cherries then transfer to a bowl. Cool, cover and chill.
To serve: Divide the cherries and syrup between shallow bowls and top with a large spoonful of mousse. Crush 2 of the biscotti and scatter over the mousse. Serve the remaining biscuits and mousse separately.