Mix the frozen cherries with the sugar. Now cover the pan with a lid and bring this to a simmer on a low heat. By doing this you will separate the liquids from the solids. Then turn off the heat and let it sit for 30 minutes.
After that let it drain on a fine sieve. I always leave it overnight to insure you don’t waste a single drop.
The next day you can spread the drained cherries on a tray. Now dry them completely at 50 °C. You can use this to make a cherry chocolate. Now for the ganache pour the cherry broth into a pan and reduce it till you’re left with 90 grams of broth. Then transfer the white chocolate into a bowl and add the boiling reduced cherry broth. Also add the butter, the flaky salt and the cream. Blend it till smooth and fully emulsified.
Then transfer it into a piping bag that’s fitted with a round nozzle and keep it out of the fridge for later.
