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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