Wash cherries, hull and stoning.

Place the 2 sheets of gelatin in a bowl of ice water.

Blend cherries finely.

Add some sugar and cook on medium heat for 5 to 10 minutes.

In the meantime, make the mascarpone chantilly. Add mascarpone and full fat cream in a cold mixing bowl (best to place few hours in the freezer first) and whip cream until you get a homogeneous chantilly. Reserve.

Remove cherry coulis from the heat. Add gelatin. Mix slowly. Sieve putting aside cherry purée and add to the chantilly little by little. Be carefull so the cherry coulis isn't too warm.

Pour the cherry mousse in your individual moulds and place in the fridge or in the freezer (for 40 minutes) to solidify.

Crumble pink biscuits. Add 8 tablespoons of grenadine sirup mixed with water, mix and reserve.

Remove the moulds of the freezer, cover with cherry purée and finish with a layer of crumbled biscuits.

Reserve in the fridge and use your hairdryer to remove the mini bavarois from the moulds.