|1 l||white wine|
|1||vanilla pod — split lengthways and seeds scrapped|
|750 g||strawberries — hulled and halved|
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.
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.