Mix the PONTHIER coconut puree and cardamom seeds at 60°C in a Thermomixer. Then add the previously hydrated gelatine, filter through a chinois sieve and cool in a blast chiller.
Whisk both ingredients and place in a plastic bottle.
Pour the coconut and cardamom spuma into a small ladle, add a large dot of heart of Morello cherry in the middle and immerse everything in liquid nitrogen.
