Clean the liver thoroughly and blend with cream into a smooth mixture. Season with salt and pepper. Place the mixture into a mould and place raisins on top. Bake at 135°C for about 35 minutes. Remove from oven and cool.
Place the baked terrine in a mixer, add butter, season with salt and pepper if desired, then mix into a smooth mixture.
Cut the figs into small pieces, then braise with sugar and a small amount of water for about 15 minutes. Mix thoroughly and set aside to cool.
Heat the cherries and honey in a pan, remove from heat, add the mead, mix thoroughly and set aside to cool.
Cut the challah into smaller pieces and pour clarified butter over it, then bake for 2-3 minutes at 180°C.
Place everything on a plate and decorate with nasturtium leaves.