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Chocolate and Picota Cherry Terrine

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Origin of dish:  Spain
Type of cooking:  No cooking needed
 
Preparation time: 55 minutes
 
Ingredients (8-10) :


Method:

1. Line a loaf tin with slightly greased cling film
2. Melt the chocolate pieces in a bowl over simmering water, with half the butter
3. Beat the remaining butter in a large mixing bowl, with the sugar
4. Break the eggs and separate the yolk from the white
5. Gradually add the egg yolks to the sugar and butter along with the brandy and cocoa powder
6. Fold in the melted chocolate and the picota cherries
7. Whisk the cream in a separate bowl, until it stiffens
8. Then whisk the egg whites, in a separate bowl, until they form peaks
9. Then fold the cream into the chocolate mixture until combined, then the egg whites making sure the mixture is even
10. Pour the mixture into the loaf tin and cover it with cling film
11. Place in the freezer for at least 5 hours, ideally overnight, until it becomes solid
12. Serve with ice cream (optional).

User comments

 
another free recipe every day






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