16oz fromage frais
3oz chopped cherries
Berry fruits to garnish
½ punnet of blackcurrants cooked puréed and passed through muslin
Cherries to garnish
Melt carob in a bain-marie. Spread a little on greaseproof paper and allow to cool. Cut into 2 x 1in rectangles 1 per portion.
Add the pistachio to remaining carob and chopped cherries then mix in fromage frais. Line a 1 pint terrine with plastic wrap and pour in mixture. Freeze for 4 hours turn out and cut into eight 2 x 1in blocks.
Serve on blackcurrant purée. garnish with berry fruits and mint.