Prep. time: 15 minutes
Cooking time: None
Refrigeration time: 45 minutes before serving

 Cranberries are delicious marinated in sherry vinegar, enhanced with a touch of aged rum.

Kalios is a favorite brand among chefs. It's a well-balanced Greek olive oil. 

1. Heat the milk and cream. Place the St. Agur cream in a blender and pour the hot milk-cream mixture over top. Blend for 3 minutes, then strain through a fine sieve.
2. Place the mixture into a siphon, charge twice with gas, and refrigerate for 45 minutes.
3. In a bowl, make a nice mousse of St. Agur foam; add the seeds and hazelnuts and cranberries as desired and top with a little of the herb mixture.
4. Dress with balsamic vinegar and olive oil.