Biscuit base made of digestives, as you would make it for a cheesecake.
Mix cream, melted gelatin, sugar, and vanilla and whip to a foam. Fold it into the rice pudding.
Spread on the biscuit base and refrigerate.
There should, of course, be a cherry gelée for the top, Here it became a quick shortcut, which my colleague could recommend.
A jar of redcurrant jelly, melted in a small pot and gently poured over the cake. Pour the jelly down the back of a spoon, so it spreads evenly and doesn't create indentations in the cake.
My first attempt at ganache did not succeed completely. I couldn't find a recipe for a ganache with fruit or berries, so it was purely experimental. I would estimate that less cherry sauce is needed next time.
I used one part cherry sauce
Next time I will try with ½ part cherry sauce and hope the taste is still there.
Chop the chocolate
Heat the cream together with the cherry sauce and pour over the chocolate while stirring until smooth. Refrigerate until the next day.
Whip Zorbit and vanilla oil until it looks like snow.
Garnish with pickled cherries, chopped caramelized almonds and toasted pistachios, and a sprinkle of snow.
It tasted amazing but was quite a hefty portion, and people struggled to finish. They didn't succeed.!!
Enjoy.
