Preparation time: 15 minutes - Cooking time: 2 minutes - Time left in a fridge: 1 night - Chilling time: 30 minutes - Freezing time: 2-3 hours
In a blender, place cherries hulled, ice, sugar, egg white, cinnamon and the vanilla extract. Mix until it is uniformed.
Freeze for few hours.
In a small bowl, break the chocolate into small pieces and place in a micro-wave for 30 second increments and mix until smooth.
Dip cherries in melted dark chocolate only coating half of the cherry.
Place cherries on a baking sheet lined with parchment paper and refrigerate for 30 minutes or until chocolate is set.
When serving, place chocolate cherries on top of the sorbet and drizzle with extra virgin olive oil. Top with mint leaves.
Chef's Remark: Olive oil is always amazing, right? It goes well (matches) with your desert. Loik for an extra virgin olive oil; the taste and the quality will be at their best if you want to fully enjoy the different aromas you can exhale.
Preparation: Hubert Cormier, nutritionist
Fat: 10 g
Saturated fat: 4.6 g
Cholesterol: 0.2 mg
Sodium: 18 mg
Fiber: 6 g
Protein: 4 g