Recipe for Fresh Cheese and Cherry Terrine

Soak the gelatin in cold water. Blend 300 g of cherries with 20 g of sugar and heat. At the first simmer, remove from heat and add the previously squeezed gelatin leaves. Whisk to combine.

Cut 100 g of cherries into pieces. Mix the cream cheese with the remaining sugar, ground almonds, and vanilla. Add the puree and the pieces of cherries. Mix well.

Line a terrine with plastic wrap. Spread a layer of fresh cheese with cherries and cover with a layer of lace pancakes, placing them in the direction of the cut. Repeat the process until the terrine is filled, finishing with a layer of lace pancakes.

To finish, refrigerate for at least 6 hours. Unmold the terrine onto a serving plate and decorate with halved cherries and crumbled lace cookies. Serve chilled.