Mousse:
150 g white chocolate
2 dl (1 glass) liquid cream
2 egg whites
1 tablespoon icing-sugar
Stewed cherries:
300 g Jerte cherries
1 glass red wine + 1 water
125 g sugar
1 vanilla pod
1 mint twig, 1 anise star
2 cloves, 1 cinnamon stick
2 juniper berries and 2 pepper grains
1/2 lemon skin

Mousse:
Melt the chocolate au bain marie or in the microwave with the cream. Mix until smooth and allow to cool. Beat the egg whites to the soft peak stage and add the sugar. Mix with cold chocolate, with encircling movements. Put in a bowl or in moulds and store in the fridge. When served, make balls or mousse small moulds and garnish with the stewed cherries.
Stewed cherries:
Clean and dry the cherries and remove the stems. Put away a dozen cherries for garnishing and bone the rest. Put the wine and the water in a pot, add the sugar, the halved vanilla, the anise, the lemon skin, the cinnamon, the cloves, the juniper and the pepper. Bring to the boil, add the cherries and when it starts boiling again, switch off the heat. Allow to cool in the fridge. In order to make the cherries even more flavourful, mash the bones, mix with any grease and add with the spices.