Cherry, mascarpone and Amaretto verrine

Prepare blanch egg yolks with the first sucrose
Whip the egg whites with the second sucrose
Mix both mixtures and add the dry ingredients previously sieved
Spread over a 1cm sided frame
Cook at 200ºC for about 7 min with a closed air intake
Cut out 4,5cm diameter discs and place them at the bottom of the glass

Mix both ingredients and let it cool

Boil the water with the trimoline, sucrose and scraped vanilla seeds
Add the previously hydrated gelatin and pour the egg yolks over it to prepare a pâte à bombe
Whip the mascarpone with the amaretto and fold in the pâte à bombe
Finish by adding the semi-whipped cream and immediately pour

Boil the cream with the glucose syrup and dissolve the previously hydrated gelatin leaves
Pour over the couverture and emulsify correctly
Add the cold milk in string-shaped amounts while mixing with the help of a food processor
Leave in the fridge to chill for 12 hours and whip the mixture once it reaches a temperature of about 3º to 6ºC
Once it’s fully whipped, place in a piping bag with a petal tip

Prepare the cherry pulp previously strained in a pot and heat up until it reaches 40ºC
Mix the glucose, sucrose and locust bean gum and sprinkle over the mixture
Boil for a few seconds and set aside
Let it cool until it reaches 30ºC and pour into the glass