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Method:
Melt the chocolate in a bowl over a pan
of hot water or in the microwave. Lightly oil a 1.75 liter/3 pt
pudding basin. Spoon a little of the melted chocolate into the basin
and brush up the sides to coat completely. When set, add a little more
chocolate and repeat until all the chocolate is used and the basin is
evenly coated in chocolate. You need to work fast as the chocolate
sets fairly quickly. Freeze for 30 minutes.
Put the ice cream in the chocolate-lined basin and smooth up the sides
to form a shell of ice cream. Freeze again. Puree the frozen cherries
in a blender or food processor until they form a slushy pulp. Whisk
the egg white until stiff and whisk in the icing sugar. Fold in the
cherries and lemon juice. Turn into the centre of the ice cream and
press down well. Cover and freeze at least overnight. When ready to
serve, gently loosen the top edge between the chocolate and the basin,
but don't force the knife down too far or you will crack the
chocolate. Stand the basin briefly in hot water, then turn out on to a
serving plate. Pour the cream over the top. It should set as it
trickles down the sides. If the chocolate begins to melt a bit when
you turned it out, return it to the freezer for 10 minutes to set.
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