1 cup milk
¼ cup honey
1 cinnamon stick, roughly broken
1 teaspoon finely grated orange zest
3 leaves gelatine
1 cup crème fraîche
1 cup thick plain yoghurt
500 grams cherries
200 grams caster sugar
150 ml water
2 tablespoons brandy
Cinnamon Creams: Put the milk, honey and cinnamon stick in a saucepan and slowly bring to just below boiling point.
Soak the gelatine in a dish of cold water for a few minutes. Squeeze out the excess water and whisk it into the hot milk along with the orange zest. Set aside for 1 hour to infuse. Strain through a sieve into a jug.
Combine the crème fraîche and yoghurt in a bowl then pour in the milk and whisk until smooth. Pour into 6 x 125 ml glasses and chill for several hours.
Cherries: Pit the cherries and place in a heat-proof bowl. Put the sugar and water in a heavy-based saucepan. Heat gently, stirring, until the sugar is dissolved. Increase the heat and boil, without stirring, until it turns a dark golden colour. Remove from the heat and carefully add the brandy. Take care as the hot caramel will spit vigorously. Place back over the heat and stir until smooth then pour over the cherries. Allow to cool then store in a sealed glass jar in the fridge where they will keep for several weeks.
To serve: Place a cinnamon cream on each serving plate and dust with a little ground cinnamon. Spoon some cherries and syrup into small bowls and serve alongside the creams. Serve with a small crisp biscuit.