Goat’s Cheese, Vanilla and Orange Terrine

method:

• Blitz the Amaretti biscuits to a fine crumb and put 1 tsp into the bottom of six small serving glasses. Drizzle each with a tsp of Grand Marnier.
• Pour the double cream into a mixing bowl and whip with the icing sugar until semi-firm peaks form. Add the vanilla bean paste and orange zest. Once whipped, add in the French goat’s cheese and beat until smooth and slightly aerated. This can be done easily with an electric whisk.
• Place 2 tbsp of the cream and goat’s cheese mix on top of the Amaretti biscuit crumbs. Sprinkle with more crumbs, top with another 2 tbsp cheese mix and finish with a final layer of crumbs. Place into the fridge to set.
• Pour the sugar and the water into a small saucepan along with the split vanilla pod and cinnamon stick. Bring to the boil and simmer for 10 minutes before adding the halved apricots and cooking for 5-10 minutes until tender but not falling apart. Leave the apricots to cool in the syrup before removing them. Remove the skins if they look like they will come off easily. Strain the syrup and keep until you’re ready to serve.
• When ready to serve, heat the apricots in the strained syrup, place them next to the set cheese dessert and drizzle with syrup.