Recipe Black cherry and kirsch terrine

Method

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.

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