Cherries with Juniper and Yeast Cream
1kg sweet cherrys
5g freshly ground Juniper berries
500g raw milk
10g fresh yeast
A handful of wood sorrel
Heat the cherries to 55°C with the Juniper and pass through a sieve.
Freeze it in a small container and scrape it with a fork.
Boil the milk with the honey, yeast and agar-agar, let it cool of and leave it in the fridge over night.
Mix it in a blender until it becomes a smooth cream.
Put a spoonful of the cream on a plate and add about 3 times as much granitée on top and 7-10 pieces of wood sorrel as garnish. Serve cold and fast.