Raspberry Jelly:
Add all the ingredients to a pan and bring to the boil. Pass, transfer to a container and leave to set. Cut into a 4 by 6cm rectangle.
Griottines vinaigrette:
Warm the oil with the vanilla pods and leave to infuse for 20 minutes. Pass the oil through a fine sieve. Add the juice from the griottines to taste.
Stock syrup:
Bring the sugar and water to the boil.
Gingerbread cannelloni:
Mix all the dry ingredients together, beat all the wet ingredients together and then add the wet mixture to the dry mixture. Pour into a lined tray and cook at 80°c for 30-40 minutes. Freeze. Slice using an electric slicer on setting one, and then cut into rectangles using a stencil. Place onto a Silpat mat and brush with stock syrup. Cook at 200°c for 5 minutes. Roll around an oiled copper pipe until cold. Store in an airtight container using silica gel.
Kirsch ice cream:
Bring the milk to the boil. Whisk the yolks, sugar and milk powder together. Pour the boiled milk onto the egg yolk mix and cook until it reaches 82°c. Pass through a sieve, chill and freeze in 700ml batches using Pacojet containers. Add a capful of Kirsch to every 700ml before micro puréeing in the Pacojet.
Crispy mint leaves:
Cover a ceramic plate with cling film. Sprinkle leaves with icing sugar and lay them flat on the plate. Microwave on full power for 1 minute until crispy.
Crème Pâtissière:
Place all the ingredients in a pan and cook on a moderate heat for 5 minutes. Cool, and then pass through a fine sieve.
Kirsch mousse:
Whip the cream to the soft peak stage, fold in the kirsch and 350g of the crème pâtissière. Season with lemon juice and transfer into a piping bag.
Kirsch caramel:
Place the liqueur in a pan and reduce slowly until thick caramel is formed. Transfer to a squeezy bottle.
To dress:
Take the jelly out of the fridge 10 minutes before serving and place in the middle of the plate. Arrange the cherries and the mint leaves around the outside with the vinaigrette. Fill the gingerbread cannelloni with the mousse and lay it on top of the jelly. Finish with the ice cream and draw a line of caramel on top.