First place a clean tea towel or a kitchen paper on a sieve and pour the yoghurt on top. Let it drain in your fridge for a couple of hours. I always leave it overnight.
Meanwhile mix the frozen cherries with the sugar. Cover the pan with a lid and bring it to a simmer on a low heat. This will release the rich juices from the cherries. After that pour the cherries on a fine sieve and let it drain for a couple of hours. I also leave these overnight.
The next day first soak the gelatin.
Then weigh 130 grams of the cherry broth into a pan and also add the ginger syrup. Bring this to a simmer.
Now turn off the heat and dissolve the gelatin. Set it aside for later.
All the liquid that drained out of the yoghurt you definitely don’t need to throw away. Click here for a great recipe to use it. The drained cherries are also great to use for other recipes. Now weigh 200 grams of the drained yoghurt into a bowl and while stirring slowly add the warm cherry broth. Give it a good mix to insure there are no lumps. Now this recipe also work great with other fruit broths and syrups. Raspberry & honey is a winner!
Then pour it into a syphon and charge it with 1 charge. You can keep it in your fridge for three days and before using the espuma let it come to room temperature for at least 30 minutes.
