Chocolate Casserole with Sour Cherries and Cinnamon Ice Cream

For the chocolate topping, heat the crème fraîche together with the dark couverture and mix. Beat the eggs with the egg yolks and sugar until foamy. Stir about 2 to 3 spoonfuls of foam thoroughly into the couverture mixture, just folding in the rest of the foam. Pour the mixture into small buttered and floured ramekins. Bake in a hot oven at 170 °C for about 10 minutes (the casserole should still be creamy inside). Turn out carefully and serve with the sour cherry ragout and cinnamon ice cream. For the sour cherry ragout, pit the sour cherries, collect the juice and boil it with red wine, port wine and vanilla bean. Reduce slightly (let it boil down). Stir the pudding powder in orange juice until smooth and thicken the wine with it. Season to taste with cassis, kirsch and brown sugar. Now add the sour cherries. Allow to cool lukewarm on ice. For the cinnamon ice cream, bring the milk and cream to the boil. In the meantime, whisk egg yolks with sugar and cinnamon until foamy. Then stir into the boiling milk and pull off to a rose (stir until fluffy and the volume has increased significantly). Freeze in the ice cream maker.

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