INGREDIENTS: 250g cherries, pitted 4 egg yolks 1 teaspoon vanilla bean paste 1/3 cup caster sugar 1 1/2 cups thickened cream 3 egg whites 100g white chocolate, finely chopped Pitted fresh cherries, to serve Silver cachous, to serve Flaked coconut, to serve INSTRUCTIONS: Grease a 7.5cm-deep, 10.5cm x 25.5cm (top) loaf pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Roughly chop cherries. Place on a plate lined with paper towel. Pat dry. Using an electric mixer, beat egg yolks, vanilla and sugar together for 2 to 3 minutes or until thick and creamy. Wash and dry beaters. Beat cream in a separate bowl until soft peaks form. Wash and dry beaters. Beat egg whites in a separate bowl until stiff peaks form. Gently fold cream, cherries and white chocolate into egg yolk mixture. Fold egg white, in 2 batches, into cream mixture. Spoon into prepared pan. Cover surface with plastic wrap. Freeze overnight or until firm. Set aside for 5 minutes to soften. Turn onto a plate. Top with cherries, cachous and coconut. Serve. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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