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Summer fruit terrine


my ultimate summer fruit terrine

Ingredients 7
Servings 1 loaf tin
Time 15 min, plus 6 hours for setting

Ingredients

  • 7
    leaves gelatine
  • 1
    l
    white or rose wine
  • 150
    g
    sugar
  • 1
    vanilla pod - spilt lengthways and seeds scraped
  • 750
    g
    strawberries, hulled and halved
  • 250
    g
    blueberries
  • 400
    g
    raspberries
 

Method

5 min
 

Place the gelatine in a bowl of cold water and leave to soften. 



Heat the wine, sugar and split vanilla pod in a saucepan over a medium heat to dissolve the sugar. Do not boil. 



Remove from the stove then stir in the softened gelatine leaves until dissolved. Leave to cool.  



Line a loaf tin with a few sheets of cling wrap, ensuring that the corners are neat. Place a line of strawberries down each long side, cut side-down. This will become the presentation side when the mould is inverted later. 



Arrange the rest of the berries in a random fashion. Fill the tin with the cooled liquor, 

cover with more cling wrap and place a board and a light weight to hold the fruit in place. 



Refrigerate for a minimum of 6 hours or until the gelatine has set. Once set, remove the folded-over cling wrap layers, and invert the terrine onto a board or serving platter. 



Remove the loaf tin, then working from one end, carefully peel back the cling wrap. 



Serve slices of the terrine with a crème anglaise. 


TIP


Gelatines vary, so it’s best to follow the instructions on the packet and convert the ratios to this liquid amount. I prefer leaf gelatine, but use powder if you are more comfortable with that. I reduce the amount of gelatine by 20% for a softer set. 


A recipe extract from 'Summer food' by Tjaart Walraven, published by Penguin Random House. 

Summer food by Tjaart Walraven


 

Read more on: desserts  |  summer  |  recipes  |  fruit
 

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