Place some water in a saucepan and bring to the boil.
Heat 100ml of cream to the boil, allow to cool for 5 minutes and then pour over the chocolate and mix well. Allow to cool for another 5 minutes.
Add the Kirsch to a large bowl with the whole eggs and sugar.
Cut the cherries into halves.
Whisk thoroughly the eggs, sugar and liquor together until pale and fluffy.
Place the bowl over the simmering water and continue to whisk until pale and fluffy, taking care to not let the mix collect in one spot and overcook.
When the whisk is raised you should be able to see a trail on the surface.
Whisk the remaining cream to soft peaks.
Stir the white chocolate ganache into the egg mix, then carefully fold in the whipped cream .
Pour into your silicon moulds, adding the cherries last as they will sink!
Place straight in the freezer and allow to set.
Remove from the fridge 5 minutes before serving in order to soften a little. Finish with some
grated chocolate or dusted cocoa powder.
«You can make turn this recipe into a terrine, but it will take at least 4 hours to set all the way through. Or for a better result make it a day before you need it allowing it to completely set.»