Cherry Bombes

Macerate glacé cherries for several hours or overnight in kirsch or brandy, then drain before assembling these white chocolate mini bombes. Using a teaspoon, press a little white chocolate ice cream into the base of a petit four case. Top with a cherry, then cover completely with ice cream, pressing it around the side of the fruit. Repeat with the remaining cherries and freeze until firm. For a striking presentation, give these white chocolate bombes a contrasting dark chocolate base.