Start this recipe a day ahead to make the ice-cream.
100 gm caster sugar
2 star anise
½ cinnamon quill
18 black cherries, halved and pitted
700 ml milk
120 gm caster sugar
70 gm skim-milk powder
60 gm liquid glucose
160 ml (⅔ cup) fruity extra-virgin olive oil
220 ml pouring cream
150 gm-180gm caster sugar (see note)
450 gm thick pot-set Greek yoghurt
- For ice-cream, heat milk in a saucepan over medium-high heat until temperature reaches 50°C (3-4 minutes). Whisk in sugar, milk powder and glucose, and stir occasionally until temperature reaches 90°C (3-4 minutes). Whisk in oil, then remove from heat and pour into a bowl placed over ice to cool. Churn in an ice-cream machine and freeze until firm (6 hours or overnight).
- Bring sugar, star anise, cinnamon and 100ml water to the boil in a small saucepan over high heat. Remove from heat, add cherries and stir to combine. Cool and set aside until required.
- For mousse, whisk cream and sugar in a bowl until soft peaks form, then fold in yoghurt and refrigerate in a charged cream gun. (Alternatively, if you don’t have a charger, whisk sugar and cream to firm peaks, fold through yoghurt and chill for 2 hours.)
- Pipe or spoon yoghurt mousse into bowls or coupes, top with a scoop of ice-cream and cherries, and serve.