Vanilla Crescent Mousse with Sour Cherry Ragout

For the vanilla crescent mousse, finely grate the vanilla crescents or grind them with a food processor. Cut the white chocolate and melt in the microwave or over a water bath.

Add the milk and whipped cream. Stir in the grated vanilla crescents and the rum.

Allow the mixture to cool and strain through a fine hair sieve directly into a 0.5 L iSi unit. Screw on an iSi cream capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.

Let stand at room temperature for 5-10 minutes before serving.

For the sour cherry ragout, strain the sour cherry compote and reserve the juice. Caramelize the granulated sugar and deglaze with the sour cherry juice.

Stir the red wine with the vanilla pudding powder or cornflour until smooth and stir into the sour cherry juice. Bring the mixture to a boil and remove from heat.

Then stir in the sour cherries and refrigerate.

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