Ingredients
Method
1.Line a 2 litre bowl with cling-film. Beat 300ml of the cream until soft peaks form and stir through the craisins and pistachios.
2.Spoon cream into a bowl and spread cream evenly to cover the base and sides. Cover with cling film and place in the freezer; freeze overnight.
3.Steep earl grey tea with 1 cup of boiling water and strain out tea leaves; mix with brandy and pour over prunes. Allow to stand for 30 minutes.
4.Melt chocolate over a double boiler and set aside to cool slightly
5.Separate eggs, reserving four egg whites. Beat yolks with sugar until pale and creamy and fold through melted cooled chocolate.
6.Strain prunes from tea and brandy and reserve 100ml of the liquor. Fold prunes and liquor into chocolate mixture. Whip remaining cream until just firm and fold into chocolate mixture.
7.Beat egg whites until soft peaks form and fold into chocolate terrine. Pour into frozen cream mould; cover completely with cling film and freeze for 24 hours.
8.To serve, remove terrine from freezer 1/2 hour prior to serving and turn onto a platter.
9.Top terrine with cherries and serve immediately.
