Dissolve the yeast in the milk. Add the remaining ingredients and knead the dough for 10 minutes. Roll the dough out to 1 cm thickness and cut out circles. Cover the circles with cloth and leave to rise for 30 minutes. Heat oil to 160°C and deep fry the donuts just before serving. Toss them in cherry sugar and serve warm.
Mix the cherries in a spice blender to obtain a fine powder. Combine the powder with the sugar.
Roast the almonds in an oven at 160°C for 15 minutes. Zest the lemon. Cook the cream, syrup and sugar to 145°C. Add the lemon zest, almonds and butter, and stir well. Pour the mixture onto a silicone sheet to cool. Heat 2/3 of the chocolate to 45°C. Add the remaining chocolate and stir until the chocolate reaches 26-27°C. Pour the chocolate over the caramel and let it set.
Boil half of the water with the cocoa powder, the salt and the sugar for 1 minute. Add the chocolate and stir until the chocolate has melted. Add the remaining water and freeze the mixture.
Bring all ingredients to a boil and cook for 5 minutes. Mix to obtain a smooth cream, pour it into a piping bag and allow to cool.
Stir sugar and egg yolks until the sugar has dissolved. Add beer and lemon juice and place the mixture over a Bain Marie. Whisk until the mixture turns first frothy then creamy.
Pick the Wood Sorrel leaves; placing them in the fridge with wet kitchen paper over to maintain freshness. Garnish the plates with the cherries and Sorrel before serving.