Chocolate Cherry Icebox Terrine

INGREDIENTS

INSTRUCTIONS

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, confectioner's sugar, vanilla seeds
and vanilla extract in a bowl and beat with a handheld 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.
Yield: 10 servings
Recipe by: Cooking Live Show #8923 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”