Cherry Terrine

Serves 8-10

Prep time: 45 minutes

Freezing time: Leave to freeze overnight plastic wrap

1 tin destoned cherries in syrup

50g (60ml) castor sugar

2ml ground cinnamon

15ml port (optional)

10ml gelatine

15ml water

2 x 250g tubs plain cream cheese

2 eggs, separated

200g dark or milk chocolate

50ml milk

1 packet finger biscuits

100g fresh cherries for decoration

1. Line a 12cm x 26cm loaf tin with plastic wrap.

2. Drain the tin of cherries, reserving the syrup. Place the syrup, castor sugar and

ground cinnamon in a small saucepan and boil together for 10 minutes. Once

the syrup is thick, remove from the heat and stir in the port.

3. Place the gelatine in a cup and sponge it with 15ml cold water. Melt the gelatine in the microwave for 20 seconds or until it is smooth and liquid.

4. Whisk the hot gelatine into the hot cherry syrup and leave to cool.

5. Pour about 50ml of the cherry syrup into the loaf tin and leave in the fridge to set.

6. Mix the cream cheese and egg yolks together until smooth and creamy. Beat

the egg whites until stiff and fold into the cream cheese mixture.

7. Melt the chocolate with the milk in a small saucepan over low heat. Divide the

cream cheese mixture in half and mix one half with the melted chocolate.

8. Remove the loaf tin from the fridge and pack a layer of finger biscuits on top of

the the set syrup.

9. Then layer the finger biscuits, cherries, cherry syrup, cream cheese and

chocolate cream cheese in the order you prefer, leaving the terrine to set in

the fridge for a while after each addition.

10. Continue until the loaf tin is full, ending with a layer of finger biscuits.

Wrap the terrine in plastic wrap and place in the freezer overnight.

11. To serve, place bottom of the terrine in a basin of hot water for 2 minutes.

12. Unmould carefully onto a rectangular platter and decorate with fresh cherries.

Cut into slices with a sharp knife and serve.

#cherry #terrine