- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus overnight freezing
- Effort: medium
For the cherry compote
- 450 g frozen cherries, pitted
- 200 g cherries, preferably black bing, pitted
- 100 ml liquor from the cherries, (measure the natural juice, and top-up with water if needed)
- 200 g caster sugar
For the cherry puree
- 120 g frozen cherries, pitted
- 50 g cherries, preferably black bing, pitted
- 25 ml liquor from the cherries, (measure the natural juice and top up with water if needed)
- 125 ml double cream
For the mousse base
- 75 g caster sugar
- 50 ml water
- 2 egg yolks
1. For the cherry puree, simmer the cherries with the cherry liquor for about 5 minutes. Leave to cool slightly before blending to a puree in an electric liquidiser. Set aside
while you make the mousse.
2. Line a 1kg capacity terrine mould or loaf tin with plastic wrap.
3. For the mousse base, dissolve the sugar in the water and boil for 2-3 minutes. Whisk the egg yolks in an electric food mixer, and gradually pour in the hot syrup in a thin steady stream, whisking as you go. Continue whipping until the mixture doubles in volume and becomes light and fluffy.
3. Fold the cooled cherry puree into the mousse base, followed by the cream. Pour the cherry mixture into the prepared tin and freeze overnight.
4. For the compote, place the frozen and fresh cherries in a saucepan, and add the cherry liquor and sugar. Bring to a simmer and cook for 8-10 minutes.
5. Remove the cherries from the pan, and cook the syrup down until it has thickened enough to coat the back of a spoon. Cool the syrup before pouring over the cherries. Remove the terrine from the freezer 15 minutes before you need it - serve sliced with the chilled cherry compote.
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