(makes two terrines, each serving 10 portions)
6 x 4oz Pencerrig fresh goats' cheese
1 pint double cream half whipped
2tbs Radnor honey
3tbs hazelnut praline crushed
3oz clarified butter
10fl oz apple juice
Mash goats' cheese in a bowl. Add double cream. Fold in honey and hazelnut praline. Place in terrine mould and refrigerate until firm (about 1-2 hours). Turn out and cut into slices.
For the caramelised apples cut half an apple per person into four slices. Core but do not peel. Sauté apple pieces in clarified butter. Caramelise with sugar. When caramel starts to form deglaze with apple juice. Spoon apples around terrine.