Berry terrine

Name: Berry terrine
Yield: 6 servings
Cuisine: Boil
Ingredients: 450.00 ml sparkling wine rose; 50.00 g castor sugar; 15.00 ml Sheridans gelatine powder; 15.00 ml lemon juice fresh; 500.00 g mixed berries

6 servings

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By Food24 November 03 2009

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Ingredients (5)

450.00 ml	sparkling wine — rose
50.00 g	castor sugar
15.00 ml	Sheridans gelatine — powder
15.00 ml	lemon juice — fresh
500.00 g	mixed berries

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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.