PREPARATION
For the goat ricotta terrine: soak the gelatin in cold water, mix the goat ricotta with sugar. Squeeze out the gelatin thoroughly and dissolve in the warmed apricot schnapps. Add to the goat ricotta and fold in the cream. Put the mixture in a mold and chill for about 2 hours. For the cherry compote: put the sugar, cinnamon bark and lemon peel into the water and bring to the boil. Add the cherries and simmer. For the mint pesto: mix together the mint leaves, pine kernels and olive oil. Arrange the cherry compote on 4 plates; cut the terrine into slices and place on the cherries. Garnish with mint pesto.