Method

1. Melt the liquorice in a saucepan.
2. Beat the egg yolk in a bowl.
3. Whip the cream in a separate bowl.
4. Beat the egg whites and sugar together.
5. Mix all together in the saucepan and re-heat for a few minutes, stiring all the time or the eggs will curdle.
6. When thickened slightly, pour into an ice cream maker and freeze.

1. Preheat the oven to 180°C.
2. Cream the butter and sugar in a large bowl with a wooden spoon then add the egg yolk and vanilla and briefly beat to combine.
3. Sift over the flour and stir until the mixture is well combined. 
4. Roll the dough out thinly then using a biscuit cutter (diamond shape), cut out the biscuits.
5. Put on a greased oven tray and bake in the oven for about 15 – 20 minutes.

1. Remove the stones from each cherry and hand blend.
2. Place the blended cherries in a pan with the brown sugar and heat slightly over a low flame.

PLATING UP

Serve the ice cream in a cocktail glass with the cherry puree drizzled over. Place a biscuits in the top or arrange on a plate with the cocktail glass alongside.