Chocolate and Turkish coffee granita with poached cherries

1.For coffee granita, pour 80ml of boiling water over coffee in a bowl and leave to infuse for a few minutes, then pour into a saucepan through a muslin cloth or fine sieve. Add sugar, glucose, cardamom pods and cocoa powder, and 5 cups of water. Gently bring to a boil, whisk until combined and simmer for 5 minutes. Strain through a fine sieve into a cold bowl (discard solids) and set aside to cool (30 minutes). Pour into a watertight container and freeze, scraping it with a fork every half an hour to create crystals, until it is completely frozen and fluffy (2-4 hours).

2.For poached cherries, combine sugar and spices in a saucepan over high heat with 250ml water and bring to the boil, then reduce heat to low and simmer for 5 minutes. Add cherries, then place a round of baking paper on top and gently simmer until they’re just tender (7 minutes). Set aside to cool in the syrup, then refrigerate until required.

3.Combine crème fraîche, pouring cream, sugar and vanilla bean paste in a bowl, then whip until soft peaks form.

4.Spoon cherries into chilled glasses, then top with cream and granita. Serve immediately.