Macphie Black Cherry and Kirsch Terrine

Why not try this modern dessert recipe with a nostalgic twist from Macphie!

Cooking Time

Ingredients

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•   Macphie Panna Cotta 1kg
• g seedless black cherries
• g gold gelatine leaf
• g caster sugar
• g water

Method

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• 1

  Step 1

  Bring water to the boil and then add 100g of cherries and the sugar.
• 2

  Step 2

  Mix well for about 2 minutes trying to crush the cherries to extract as much colour and flavour as you can.
• 3

  Step 3

  Remove from heat.
• 4

  Step 4

  After liquid cools for about 2 minutes pour through a strainer to remove all the crushed cherry.
• 5

  Step 5

  Bloom the gelatine and then add to the liquid, stirring to ensure it dissolves completely.
• 6

  Step 6

  Pour the remaining cherries into a lined terrine followed by the jelly mixture. Shake to ensure the mixture is level.
• 7

  Step 7

  Freeze or refrigerate until product is fully set (approximately 4 hours refrigerated).
• 8

  Step 8

  Heat Macphie Panna Cotta mix in a pan, allow to come to the boil for 2 minutes, stirring continuously.
• 9

  Step 9

  Remove from heat and allow to cool to approximately 35°C.
• 10

  Step 10

  Remove jelly from the fridge and pour the cool Panna Cotta mix over the top.
• 11

  Step 11

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

Ingredients

• 1 Macphie Panna Cotta 1kg
• 500 g seedless black cherries
• 10 g gold gelatine leaf
• 250 g caster sugar
• 500 g water