Mary Kennedy serves up a delightful dessert in The Restaurant.


  • for the fruit terrine:
  • 15 floz champagne
  • 8 g powdered gelatine
  • 50 g sugar
  • 1 tblsp lime juice
  • 100 g mixed autumn berries (raspberries, redcurrants, blackberries, blueberries and strawberries)
  • for the poached berries with cheesecake topping:
  • 50 g caster sugar
  • 50 ml red wine
  • 25 ml crème de cassis
  • 1 cinnamon stick
  • 1 star anise
  • 1 small vanilla pod (seeds scraped out)
  • 50 ml water
  • 0.5 tsp grated ginger
  • 150 g berries (raspberries, redcurrants, blackberries, blueberries and strawberries)
  • for the topping:
  • 200 g philadelphia cream cheese
  • seeds from half a vanilla pod (seeds scraped out)
  • 2 tblsp icing sugar
  • 30 ml cream (whipped)
  • 4 shortbread biscuits (crumbled)
  • for the sorbet:
  • 150 ml water
  • 100 g caster suagr
  • 20 ml champagne
  • 250 ml raspberry coulis


  • For the Fruit Terrine:
  • Heat the champagne, gelatine and sugar in a pot over a medium heat until sugar is dissolved, and then stir in the lime juice. Remove the mixture from the heat and pour it into a bowl that is sitting in a bigger bowl of ice and stir occassionally until it starts to set.
  • Line four ramekins with some berries and pour in the gelatine and champagne mixture. Refrigerate the terrine overnight or for at least 2 hours.
  • For the Poached Berries and Cheesecake Topping:
  • Place the sugar, red wine, Creme de Cassis, cinnamo, star anise and the vanilla pod in a pot. Add the water and bring everything to the boil and reduce the heat and simmer for 20-30 minutes the pot and remove from the heat. Leave to cool for about one hour.
  • To make the cheesecake, whisk the cream cheese, vanilla and icing sugar in a bowl until smooth. Gradually fold in the whipped cream. To assemble the dish place a spoonful of the poached berries in a clear shot glass, top with some of the crumbed shortbread. Then pipe the cheesecake mix on top and and sprinkle with some more of the crumbed shortbread.
  • For the Sorbet:
  • Combine the water and sugar together in a pot and bring to the boil. Stir in the champagne and remove from the heat and leave to cool. Whisk in the raspberry coulis and transfer the mixture to an ice cream machine, churn until frozen.
  • To Serve:
  • Turn out a champagne jelly from the mould on a rectangular plate, then place one of the berries and cheesecake shot glasses in the centre and one scoop of the sorbet alongside.

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