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Fruit-filled and as light as air, these delectable desserts will give friends an instant lift Recipes ANNIE BELL Photographs CHRIS ALACK Food styling CLARE LEWIS Styling SUE RADCLIFFE Cherry blossom ripple MAKES ABOUT 1 litre • 1¾ pt 300ml • ½ pt full-cream milk 6 medium organic egg yolks 150g • 5oz golden caster sugar rosewater or orange flowerwater to taste 350ml • 12floz double cream 200g • 7oz black cherry jam pressed through a sieve OPTIONAL FLOURISHES fresh cherries when in season edible flower petals Bring the milk to the boil in a small pan. Whisk the egg yolks and sugar in a medium bowl, then whisk in the milk, return to the pan and heat gently until you have a thin pouring custard that coats the back of the spoon, taking care not to overheat or allow it to boil. Pour straight away through a sieve into a large bowl, stir in the flowerwater a few drops at a time to taste. Cover the surface with clingfilm, leave to cool, then chill. [ABSTRACT FROM PUBLISHER]