Mix sugar, milk, egg yolks and salt. Place in a water bath. Whisk at low temperature until just before boiling. Remove from heat. Squeeze the soaked gelatine, let it melt and stir it in. Strain the fruit cocktail and stir into the cream with the kirsch. Cool. Whip egg whites and whipped cream until stiff. Fold into the cream when it begins to thicken. Spread four small jam glasses with biscuits. Pour in the cream. Place in refrigerator to set. Turn out onto plates before serving. Garnish each with two cherries.
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