For the cherry skin, wash and pit the sour cherries. Remove the stones from the cherries as well.
Bring the pulp of the sour cherries to a boil with the sugar, lemon juice and red wine and stew until soft. While still hot, strain the sour cherry pulp through a liquid softener.
After the strained sour cherries have cooled, add the raw pitted cherries and let the whole thing steep for 1 hour. Then arrange the dessert in bowls and decorate the cherry skin with whipped cream.
Preparation Tip:
Add a splash of orange juice with the cherries to the cherry peel.
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