Step 1

Place cherries, sugar and bourbon in a saucepan over a medium heat. Stir occasionally until the sugar has dissolved and the cherries begin to break down.

Step 2

Once the mixture begins to boil, continue cooking over a medium heat for about 15 minutes, stirring occasionally. Add the fresh cracked pepper, stir to incorporate and then remove from the heat.

Step 3

Decant the compote into a heat proof bowl or jar and allow to cool. Refrigerate until ready to use.

Step 4

Add the 1½ tbsp of water to a small bowl and sprinkle the gelatine powder evenly over top. Set aside for about 10 minutes to allow the gelatine to bloom.

Step 5

In a large bowl, whisk together ¾ cup of the heavy cream with the yoghurt and vanilla bean paste and set aside.

Step 6

In a saucepan, heat the remaining ¾ cup of cream with the sugar over a medium heat, stirring until the mixture is simmering and the sugar has dissolved.

Step 7

Remove the pan from the heat and add the softened gelatine and stir until dissolved.

Step 8

Slowly pour the heated mixture into the bowl with the yoghurt and cream, whisking to combine.

Step 9

Ladle the mixture evenly into four glasses or decorative tea cups. Cover these with cling film and refrigerate for about 4 hours (or overnight) until set.

Step 10

To serve, remove the cling film and spoon the chilled compote evenly on top of each.