Chocolate Cherry Icebox Terrine Recipe - Cooking Index
Chocolate Cherry Icebox Terrine Recipe - Cooking Index
| 2 1/2 cups | 156g / 5.5oz | Pitted sour cherries |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 cup | 237ml | Mascarpone |
| 1 1/2 cups | 355ml | Heavy cream |
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar |
| Seeds from one vanilla bean | ||
| 2 teaspoons | 10ml | Vanilla extract |
| 9 oz | 255g | Chocolate wafers |
| (one box Nabisco Famous Chocolate Wafers) | ||
| Kirsch or brandy | ||
| 10 | Cherries with stems - for garnish |
In a saucepan, combine the cherries and sugar. Wash down the sides of the pan with a dripping wet pastry brush and cook, covered, over low heat, stirring occasionally, until the sugar melts. If it begins to burn, add a few drops of water. Remove the lid, increase the heat to medium-high and simmer for one minute. Remove from heat and cool. Chill the cherries in the syrup until completely cool or overnight.
Combine the mascarpone, heavy cream, confectioners' sugar, vanilla seeds and vanilla extract in a bowl and beat with a hand-held mixer until it holds its shape. Chill until ready to use.
Drain the cold cherries in a strainer and reserve the juice. Add a little liquor to the syrup if desired. Line a 10- by 4 1/2- by 3-inch high loaf pan with plastic wrap. Cover the bottom with a layer of overlapping chocolate wafers -- about 12. Drizzle the cookies heavily with about 1/4 cup of the cherry juice. Spread 1/2 cup of cream evenly over the cookies. Dot the cream with half the drained cherries and spread another cup of the cream mixture over them.
Cover the cream with about 12 more overlapping cookies and again, drizzle heavily with the syrup. Spread another 1/2 cup of cream, dot with the remaining cherries and spread with another cup of cream. Top with the remaining cookies and drizzle heavily with syrup. Cover the pan with plastic wrap and chill for 8 hours or overnight. Reserve the remaining cream in the refrigerator.
Invert the loaf pan onto a serving plate. Lift off the pan and plastic wrap. Fill a pastry bag fitted with a #5 star tip with the remaining cream. Pipe a decorative flourish down the center and garnish with the stem cherries.
This recipe yields 10 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Peggy Cullen - From the TV FOOD NETWORK - (Show # CL-8923)
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