Fruit terrine

Name: Fruit terrine
Yield: 6 servings
Cuisine: Boil
Ingredients: 40.00 ml Sheridans gelatine; 30.00 ml water ice-cold; 65.00 ml water boiled; 150.00 ml cooldrink concentrate berry; 150.00 ml muscadel or sweet white wine; 4.00 orange segments; 4.00 nectarines halved, sliced; 225.00 g raspberries; 125.00 g redcurrants

6 servings

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Fruit

By Food24 November 03 2009

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Ingredients (9)

40.00 ml	Sheridans gelatine
30.00 ml	water — ice-cold
65.00 ml	water — boiled
150.00 ml	cooldrink concentrate — berry
150.00 ml	muscadel — or sweet white wine
4.00	orange — segments
4.00	nectarines — halved, sliced
225.00 g	raspberries
125.00 g	redcurrants

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Method:

Sprinkle the gelatine over the cold water in a dish and leave for a few minutes until spongy. Add the boiling water and stir to dissolve.
Stir in the berry concentrate or liqueur and muscadel or sweet wine.
Line a 500 g loaf tin with plastic wrap and arrange orange segments, nectarine slices and berries in alternating layers in the tin.
Carefully pour the liquid over and chill for at least 3 hours or preferably overnight.
Turn out onto a plate and slice.