Method

To make the cremosa, scrunch the fig leaf into the cream and chill overnight to infuse.

The next day, measure 30g of cold water in a small bowl and sprinkle the gelatin over the surface. Set aside for 10 minutes

In a large bowl, whisk the egg yolks, sugar and vanilla until well combined.

Heat the cream until it’s bubbling gently at the edges, then remove and gradually pour the cream over the yolk-sugar mixture, whisking constantly. Return the cream to the saucepan over a gentle heat, whisking constantly for about 10 minutes, until the mixture reaches 80–82°C. Strain the liquid into a bowl, squeeze out the fig leaf and discard.

Whisk the gelatin into the egg mixture. Cover the surface with cling film and chill overnight or at least 6 hours. When ready to serve, whisk the mixture with an electric hand whisk until it resembles whipped cream.

To make the granita, start by making a simple syrup by heating the caster sugar and water in a small saucepan over a gentle heat, then bring to the boil until the sugar has dissolved and let it cool.

Transfer 50ml of the cooled syrup into a blender or food processor with the cherries and juice, the zest of 1 lime and a pinch of salt. Taste and adjust seasoning with extra sugar or lime to taste, then transfer to a shallow, wide container so that the mixture is no more than 1.5 cm deep. Freeze for 45 minutes before scraping around the edges, then return to the freezer and repeat, scraping any ice crystals every 30 minutes. Cover and keep in the freezer for up to 1 week, then let it sit at room temperature for 5–10 minutes before rescraping to serve.

To serve, divide the granita between glasses and dollop with the cremosa.