Chocolate Cherry Icebox Terrine

* Exported from MasterCook *

Chocolate Cherry Icebox Terrine

Recipe By : Cooking Live Show #8923
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups pitted sour cherries
2/3 cup sugar
1 cup mascarpone
1 1/2 cups heavy cream
1/2 cup confectioner's sugar
seeds from one vanilla bean
2 teaspoons vanilla extract
9 ounces 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






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