Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 cup plain Greek yogurt
  • 3/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsweetened cherry puree
  • 1 tsp cherry extract
  • 1/4 cup dried cherries, finely chopped
  • 1/2 cup raw pistachios, shelled and finely ground
  • 1 tbsp lemon juice
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp whole milk
  • 1/4 cup mini dark chocolate chips

Instructions:

  1. In a large chilled bowl, beat the heavy whipping cream until soft peaks form.
  2. Slowly fold in the honey, vanilla extract, and salt until combined.
  3. Gently whisk in the Greek yogurt using a spatula, taking care not to deflate the air.
  4. Divide the base mixture equally into three separate bowls.
  5. Prepare the Cherry Mix by stirring the cherry puree, cherry extract, and chopped cherries into the first bowl until a uniform pink hue is achieved.
  6. Prepare the Pistachio Mix by folding the ground pistachios and lemon juice into the second bowl.
  7. Prepare the Chocolate Mix by sifting the cocoa powder into the third bowl, adding the milk to smooth it out, and stirring in the chocolate chips.
  8. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  9. Pour the chocolate mixture into the bottom of the pan and smooth the top with a spatula.
  10. Carefully spoon the pistachio mixture over the chocolate layer, then finish by spooning the cherry layer on top.
  11. Use a knife to gently swirl the edges of the layers.
  12. Cover the pan tightly with plastic wrap, pressing it directly against the surface of the mixture to prevent ice crystals.
  13. Freeze for at least 6 hours, or overnight, until the terrine is firm.
  14. Let the loaf sit at room temperature for 5 minutes, then use the parchment paper handles to lift the terrine out of the pan and slice.