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Berry terrine

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 5
Servings 6


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


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.

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