Set aside a handful (about 50g) of the
pitted cherries. Place the remainder in a
large pan set over a medium heat with the
cream and 50g icing sugar. Bring up to the
boil, then gently simmer for 5 mins until
the cherries start to soften. Carefully whizz
in a blender, then pass through a sieve.
Pour a little of the hot cherry cream
over the egg yolks, whisk well, then pour
back into the pan. Cook for about 5 mins
more or until the mixture has thickened
a little and will coat the back of a wooden
spoon. Pour through a sieve into a bowl,
cover the surface with cling film, then
leave to cool completely.
Whisk the egg whites until stiff peaks
form, then whisk in the remaining 50g
sugar, 1 tbsp at a time. Keep whisking
until the mixture is stiff and resembles
shaving foam. Stir a third of the mixture
into the cooled cream, mix until it is well
incorporated, then gently fold through
the remaining mixture in 2 goes.
Line a 900g loaf tin with cling film. Pour
the mixture into the tin, then cover
with cling film and place in the freezer
for about 3 hrs until just starting to
freeze. Stir the whole cherries into the
semi-frozen mixture, then return to the
freezer for at least 8 hrs or preferably
overnight. Serve cut into slices with some
berries, or sandwiched between wafers.