Remove the stems from the cherries, wash and stone, then poach the cherries in the red wine and the 1 tablespoon of sugar for about 4 minutes. Leave to cool and then drain.

Bring the milk to the boil. Slit the vanilla pod lengthways and scrape the pith into the milk. Separate the eggs. Whisk

the yolks with the 100 g (4 oz) of sugar until frothy.

When the vanilla milk has cooled slightly stir it into the egg yolks. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the egg and milk mixture. Leave to cool.

Whisk the egg whites until stiff. Whip the cream until stiff and keep 4 tablespoons to one side. Fold the egg whites and whipped cream into the vanilla cream.

Arrange in layers with the cherries in 4 glasses (reserving 4 cherries for decoration), finishing with a layer of vanilla cream.

Leave to set in the refrigerator. Before serving, decorate each vanilla cream with a piped whirl of cream, chocolate shavings and a cherry.