Rich Fruit and Choc Terrine

Ingredients:

• 50g raisins
• 50g dried apricots – chopped
• 50g glace cherries – chopped
• 50g crystallised ginger – chopped
• 100ml sherry
• 3 tabs brandy
• 175g dark chocolate
• 75g butter
• 50g caster sugar
• 3 eggs separated
• 25g cocoa powder
• 250ml double cream
• Icing sugar to serve

Method:

1. Soak the fruit in the sherry overnight – drain well .  Line a loaf tin with cling film.
2. Melt the chocolate with half the butter in a bowl over a pan of boiling water.  Leave to cool.
3. Beat the remaining butter with the sugar until it is light a fluffy.  Gradually add the egg yolks and the cocoa beating continuously.  Adding a little cocoa after each egg yolk stops it separating.
4. Fold in the cold chocolate and the fruit and mix well
5. Whip the egg whites until stiff
6. Separately, whisk the cream until it forms soft peaks
7. Gently stir the cream into the fruit and chocolate mixture and then the egg whites
8. Pour the mixture into the prepared loaf tin, cover and freeze overnight.
9. Remove from freezer 10 mins before serving , turn out onto a dish.  Remove the cling film and dust with the icing sugar.  Cut into slices and serve.