200 g Jerte cherries
1 tub Burgos cheese (or cottage cheese)
1 yoghurt
3 tablespoons sugar
4 tablespoons currant jelly

Beat the cheese with the yoghurt and the sugar until getting a homogeneous cream. Curdle in the freezer. Clean the cherries, bone, halve and cook for 5 minutes in 4 tablespoons currant jelly and 4 tablespoons water. Drain and mix with the yoghurt ice cream. Put in plastic round moulds or in small recipients and store in the freezer. Serve with the sauce from cooking the cherries.