400ml cranberry juice
600ml whipping cream
6 gelatine leaves
15ml lemon juice
Sheets of tempered chocolate cut into 5cm squares
Gold leaf to cover every other chocolate square
Lightly whip cream and sugar. Soak gelatine in Kirsch and port warm and melt. Add cranberry and lemon juice.
Fold in cream.
When nearly set pipe on to chocolate square. Top with chocolate square and gold leaf.