Sweet terrine with candied fruit

Tender pleasure with cherry notes
400 ml whipping cream (35% fat)
160 g candied fruit and nuts
40 g powdered sugar
20 g chocolate
80 g cherries in syrup
10 g fresh mint
Whip the cream and powdered sugar to soft peaks and add the candied fruit and nuts. Line a terrine with SAGA Cooking Paper and pour in the mixture.
Level the surface with a spatula and place into the freezer for about 2½ hours.
Cut into portions and place on a dish. Garnish with the cherries, grated chocolate and a sprig of mint.