- Remove the stones off the cherries; beat the egg white and then gradually add the sugar. Preheat the oven at a temperature of 250?F. Line the baking sheet with the baking paper.
- Spoon the stiff sugar and egg mixture into a piping bag fitted with a large star nozzle and pipe small whirls onto the lined baking sheet. Bake for 1 hour until crisp. Let cool and then store in an airtight tin.
- Boil the honey and raspberries with the water in a saucepan, lower the heat and cook for 8 minutes. Set aside for 5 minutes to cool. Then puree in a blender. Now pass the puree through the sieve. Stir the fruits into the puree.
- Divide between four serving bowls and serve.