Black cherry and kirsch terrine - Macphie


  • Macphie Panna Cotta
  • 500g seedless black cherries
  • 10g gold gelatine leaf
  • 250g caster sugar
  • 500g water


  1. Bring water to the boil and then add 100g of cherries and the sugar.

  2. Mix well for about 2 minutes trying to crush the cherries to extract as much colour and flavour as you can.

  3. Remove from heat.

  4. After liquid cools for about 2 minutes pour through a strainer to remove all the crushed cherry.

  5. Bloom the gelatine and then add to the liquid, stirring to ensure it dissolves completely.

  6. Pour the remaining cherries into a lined terrine followed by the jelly mixture. Shake to ensure the mixture is level.

  7. Freeze or refrigerate until product is fully set (approximately 4 hours refrigerated).

  8. Heat Macphie Panna Cotta mix in a pan, allow to come to the boil for 2 minutes, stirring continuously.

  9. Remove from heat and allow to cool to approximately 35°C.

  10. Remove jelly from the fridge and pour the cool Panna Cotta mix over the top.

  11. Place back in the fridge for a further 2 hours before turning out and serving.

Products used