Summer fruit terrine

Food24
Cooking: 5 mins

Definitely on the retro scale and almost forgotten, this is another one of my nostalgic recipes that I have elevated over the years. At boarding school, jelly with custard was a treat, usually on a Sunday if I recall. Bearing in mind that I had only just turned 4 when I started boarding school, many of the small joys in life at that stage revolved around food. Nothing gourmet, just food!

By Food24 September 25 2019
2
SHARES
1.5k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

7 gelatine leaves
1 l white wine
150 g sugar
1 vanilla pod — split lengthways and seeds scrapped
750 g strawberries — hulled and halved
250 g blueberries
400 g raspberries
Tap for ingredients
Tap for ingredients

Method:

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



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.