Whisk the Pristine Whipping 100% Plant-Based in a stand mixer. Mix it together with the ricotta and transfer it into a piping bag with a ribbed nozzle.

Drain the cherries and keep the syrup aside. Cut the focaccia into rectangles approximately 10 cm long and coat them with the black cherry syrup using a brush or spoon. Turn the focaccia rectangles onto one side and decorate with the almond ricotta cream using a piping bag.

Finish with the cherries in syrup, almond flakes and sprigs of thyme.