The Caterer

Iced carob pistachio and cherry terrine

11 September 2006
Iced carob pistachio and cherry terrine


(serves four)

10oz carob
16oz fromage frais
3oz chopped cherries
3oz pistachios
Berry fruits to garnish
½ punnet of blackcurrants cooked puréed and passed through muslin
1tbs honey
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.

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