Chocolate Cherry Icebox Terrine
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Chocolate Cherry Icebox Terrine
  Chocolate    Terrines  
Last updated 6/12/2012 1:15:14 AM. Recipe ID 44528. Report a problem with this recipe.
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      Title: Chocolate cherry icebox terrine
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  2 1/2 c  Pitted sour cherries
    2/3 c  Sugar
      1 c  Mascarpone
  1 1/2 c  Heavy cream
    1/2 c  Confectioner's sugar
           Seeds from one vanilla bean
      2 ts Vanilla extract
      9 oz 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, 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 




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Recipe ID 44528 (Apr 03, 2005)

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