Cold Cherry Soup with Cream Topping

For the cherry soup, wash and pit the sour cherries and bring to the boil in a saucepan with the sugar and cherry juice.

Simmer over medium heat for about 10 minutes. Strain the cherries through a fine sieve and bring to the boil again.

Mix cornstarch with a little water until smooth, stir into fruit puree and simmer for another 10 minutes.

Pour soup into 4 cups and chill. Whip the cream with sugar until stiff and garnish the cherry soup with a dollop of each.

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