ingredients (serves 4 )
Reduce the guinette cherry juice by 3/4.
Whip the cream and add the icing sugar to it.
Brush some guinette cherry reduction over a serving plate.
Make a hole in the centre of the meringues.
Set them on top of the brushed reduction, then fill each with 10 guinette cherries.
Top with the reduction.
Make whipped-cream quenelles and set them on each side of each meringue.
Decorate with mint leaves.