Chocolate cream cheese with poached cherries, cherry ice cream and cacao nib tuile

Start by making the ice cream. Heat the milk and cream gently in a saucepan until simmering

While waiting for the cream and milk to simmer, whisk the yolks and caster sugar together, until pale

Pour the heated cream and milk over the yolks and sugar and whisk to combine before adding back to the saucepan

Continuously whisk on a low heat until the custard coats the back of a spoon

Leave the custard to cool before adding the pitted cherries

Blitz the mixture using a hand blender (or other blender), then transfer to an ice cream machine to churn

For the chocolate cream cheese, mix the Philadelphia cream cheese and 50g of the double cream in a food mixer with the paddle attachment

Heat the remaining 50g of cream with the sugar to dissolve it, and pour this over the chocolate to melt it, mixing to combine

Add the chocolate cream to the Philadelphia mix and mix to combine. Set aside but do not refrigerate

For the poached cherries, heat the sugar, water, lemon juice and citric acid and bring to the boil before pouring over the cherries and leaving to cool

To make the cacao nib tuile, bring the sugar, milk, glucose and butter to a boil in a saucepan

Leave to cool to room temperature before folding in the cocoa powder and cacao nibs

Preheat the oven to 170°C/gas mark 4

Spread the cacao nib mix evenly on baking paper or a silpat mat, then transfer to the oven for 10 minutes (until the bubbles become small). Remove and leave to cool before breaking into portions and freezing

To plate the dish, rocher the chocolate cream cheese using a warmed spoon. Place onto each plate, then make a dimple on the top of each, for the ice cream. Decorate with the poached cherries around the outside of the cream cheese, add the cacao nib tuile and, finally, the ice cream on top