Scarlett WFrozen Apple and Blackberry Terrine
July 20th 2006 12:40
Frozen Apple and Blackberry Terrine
About Frozen Apple and Blackberry Terrine
This is a favourite autumn dessert, frozen apple and blackberry terrine is an easy and beautiful way to serve blackberries with apple for added sweetness. Apples and blackberries are a classic autumn combination; they really complement each other. This pretty, three-layered terrine can be frozen, so you can enjoy it at any time of year.
INGREDIENTS
Serves 6
500 gm cooking or eating apples
300 ml / 1¼ cups sweet cider
15 ml / 1 tablespoon clear honey
5 ml / 1 teaspoon vanilla essence
200 gm / 2 cups fresh or frozen and thawed blackberries
15 ml / 1 tablespoon / 1 sachet powdered gelatine
2 egg whites
fresh apple slices, to decorate
fresh blackberries, to decorate
1. Peel, core and chop the apples and place them in a pan, with half the cider. Bring the cider to the boil, and then cover the pan and let the apples simmer gently until tender.
3. Heat the remaining cider until it is almost boiling, and then sprinkle the gelatine over and stir until the gelatine has completely dissolved. Add half the gelatine to the apple purée and half to the blackberry and apple purée.
4. Leave the purées to cool until almost set. Whisk the egg whites until they are stiff. Quickly fold them into the apple purée. Remove half the purée to another bowl. Stir the remaining whole blackberries into half the apple purée, and then tip this into a 1.75 litre / 7½ cup loaf tin, packing it down firmly.
5. Top with the blackberry and apple purée and spread it evenly. Finally, add a layer of the apple purée and smooth it. If necessary, freeze each layer until firm before adding the next. Freeze until firm.
6. To serve, allow to stand at room temperature for about 20 minutes to soften, and then serve in slices, decorated with fresh apple slices and blackberries.
7. For a quicker version, the mixture can be set without layering. Purée the apples and blackberries together, stir the dissolved gelatine and whisked egg whites into the mixture, turn the whole thing into the tin and leave the mixture to set.
**From “The Healthy Heart Cook Book”**
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