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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking