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Seriously Fruity Black Cherry & Merlot Terrine

Black Cherry's in a deep rich Merlot & Port Gel

What makes it the ultimate summer Seriously From Waitrose dessert?

Deep colours rich flavours & indulgent yet light


  • 7 sheets leaf gelatine
    250ml Merlot
    250mil ruby port
    4 tbsp caster sugar
    400g black cherry's - pitted


  1. Soak gelatine sheets in cold water for 4-5mins Heat together the Merlot & port & sugar Squeeze gelatine sheets & add to wine syrup Stir until dissolved Place cherries into terrine & top with wine syrup & leave to set over night Serve slices with stalk on cherry & a scoop of posh vanilla icecream & a thimble of good port

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