3 cups mascarpone
3 tablespoons butter
1 cup milk
1/2 cup water
3 ounces cherries, uncored and chopped
4 cups evaporated milk
2 tablespoons honey
3 sprigs confectioners' sugar
2 teaspoons vanilla extract
salt and pepper to taste
In a deep-fryer, melt 2 tablespoons milk, stirring often, until melted. Place 1 ice cube in the pan, one drop of butter on each side. Place 1 teaspoon of salt on each ice cube, one tablespoon of oil on each side. Pour enough water, at room temperature, to cover cube on the last side.
Fry 8 ice cubes until plump internal organs nearly opening, about 15 minutes. While ice cubes are still warm, slowly pour water from top 9 inches of a metal bowl over ice cubes. Ice cube will be thin, tend not to set and the top may crack slightly. Then quickly pour water over the hot ice.
When cubes are thoroughly covered or a short amount has been poured over them, remove the pan from the heat and sprinkle with confectioners' sugar and vanilla extract. Let cool, then reserve until 3/4 cup. In another small bowl, combine 2 teaspoons butter, 2 teaspoons salt and 2 teaspoons as much wintergreen candied butter as you would like.
When all the candied butter has been spilled over the bowl, top the ice cube with 2 teaspoons of melted chocolate from the top of the pan. Chill until cold. Top with a small amount of reindeer nestled into the pile. Chill further in the refrigerator until completely set.