Recipe Centre

Berry terrine

Ingredients
450 ml sparkling rosé wine
50 g castor sugar
15 ml gelatine powder
15 ml fresh lemon juice
500 g mixed small strawberries, raspberries and blackberries

Method:
Heat half the rosé wine until simmering, then whisk in sugar and gelatine until dissolved. Add remaining wine and lemon juice. Cool. Layer fruit in a loaf pan. Pour all but 150 ml (3/5 cup) liquid over fruit. Cover with clingwrap and weight down. Refrigerate until set. Heat reserved wine mixture and pour over fruit. Cover with clingwrap and refrigerate until set. TO SERVE: Dip base of pan briefly in hot water, or cover base with a hot cloth, and invert onto a serving plate. Shake to loosen. Dip a sharp knife in hot water and slice terrine. Serve with crème fraîche or Greek yoghurt.

Recipe From : FAIRLADY November 15, 1995

Recipe from FAIRLADY : November 15, 1995 See what FAIRLADY has in store this month. Subscribe now and save!

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