Method

• 1.
  Whiz 500g cherries in a food processor until smooth. Place in a pan with glucose, 1/3 cup (75g) sugar and 300ml water, and bring to a simmer. Cook, stirring, for 1-2 minutes until sugar dissolves. Chill. Churn in an ice cream machine according to manufacturer’s instructions. Freeze.
• 2.
  Soak gelatine in cold water for 5 minutes to soften. Combine 500g cherries, remaining 1/2 cup (110g) sugar and 1 1/2 cups (375ml) water in a pan over medium heat. Bring to a simmer and cook for 2-3 minutes until sugar dissolves and cherries soften. Cool slightly, then whiz in a food processor until smooth. Strain, discarding solids. Return to pan and bring to a simmer.
• 3.
  Squeeze excess water from gelatine and add to pan. Remove from heat and stir until dissolved. Pour jelly into a container and chill for 4 hours or until set.
• 4.
  Preheat oven to 160°C. For the crumb, combine all the ingredients with 2 tsp salt. Spread over a baking paper-lined tray and bake for 30 minutes, stirring halfway through, or until crisp. Set aside to cool.

• 5.
  Preheat a chargrill pan over high heat. Toss remaining 200g cherries with olive oil, then cook, turning, for 2-3 minutes until slightly blistered. Place in a bowl and toss with thyme. Set aside to cool.
• 6.
  Whisk cream with vanilla seeds and honey to soft peaks. Chill.
• 7.
  Scatter crumbs on a platter. Top with cream, sorbet, jelly and burnt cherries