Name: Summer berry terrine
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Fruit
Ingredients: 250 ml water boiled; 250 ml water cold; 1 Sheridans gelatine; 80 g jelly raspberry; 80 ml wine white; lemon juice only; 500 ml berries

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Ingredients (7)

250 ml	water — boiled
250 ml	water — cold
1	Sheridans gelatine
80 g	jelly — raspberry
80 ml	wine — white
	lemon — juice only
500 ml	berries

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Method:

Pour the jelly and gelatine in a bowl and add the cold water and allow to soak for 5 minutes.

Add the boiling water and allow to cool slightly. Add the wine and lemon juice and keep ready to use. Line a small loaf tin (about 20-25 cm long) with cling wrap and make sure the plastic hangs over the sides of the loaf tin.

Cut the stalks and leaves off the berries and cut the bigger berries like the strawberries in smaller pieces. Pour the berries into the loaf tin, making sure you mix the colors evenly.

Pour the cooled down liquid over the berries and place the loaf tin in the fridge to set. Best to leave it overnight.

When ready to serve, un-mould the terrine and slice in 8 even slices.

Serve with chilled cream or ice-cream!

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.