Cooking with cherries
Cooking with cherries: chocolate and cherry terrine
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Cooking with cherries: chocolate and cherry terrine

Chocolate and picota cherry terrine recipe


330g Fresh Picota cherries, stones removed and cut into small pieces.
175g Dark chocolate
85g Butter
40g Caster sugar
3 Medium eggs
30ml Brandy
20g Cocoa powder
300ml Double cream

How to make chocolate and cherry terrine:

1. Line a loaf tin with slightly greased cling film
2. Melt the chocolate pieces in a bowl over simmering water, with half the butter
3. Beat the remaining butter in a large mixing bowl, with the sugar
4. Break the eggs and separate the yolk from the white
5. Gradually add the egg yolks to the sugar and butter along with the brandy and cocoa powder
6. Fold in the melted chocolate and the picota cherries
7. Whisk the cream in a separate bowl, until it stiffens
8. Then whisk the egg whites, in a separate bowl, until they form peaks
9. Then fold the cream into the chocolate mixture until combined, then the egg whites making sure the mixture is even
10. Pour the mixture into the loaf tin and cover it with cling film
11. Place in the freezer for at least 5 hours, ideally overnight, until it becomes solid
12. Serve with ice cream (optional).

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