ScarlettRed Fruit Terrine
July 9th 2006 15:16
Red Fruit Terrine
About Red Fruit Terrine
Red Fruit Terrine is an easy and beautiful way to serve berries with red currants for added sweetness. The crystallized Jello but packed with red fruits. And instead of neon artificial coloured Jello, we use unflavoured gelatine with lemon juice _ a lovely, fresh-tasting summer dessert. It is important to have two loaf tins because the terrine needs to be weighted while it is setting.
INGREDIENTS
Serves 6
65 gm caster sugar
250 ml medium-dry white wine
45 ml / 3 tablespoons lemon juice
20 ml / 4 teaspoons powdered gelatine
225 gm redcurrants
225 gm medium ripe strawberries, hulled
225 gm raspberries
6 mint leaves
Redcurrant sprigs, to decorate
1. Put the sugar and 250ml water in a heavy-based saucepan. Dissolve over a low heat, then bring to the boil and let bubble for 1 minute. Pour into a bowl, cool, then add the wine and lemon juice.
3. Strip the redcurrants off the stalks and slice the strawberries.
4. Place a 1.1 litre non-stick loaf tin in a roasting tin containing ice cubes and cold water to come halfway up the sides of the tin. Place a layer of redcurrants in the loaf tin; spoon over the liquid jelly to cover. Leave to set.
5. Layer the remaining fruit in the tin, with the mint leaves. Carefully spoon over the jelly to fill. Leave the mold in the roasting tin until the jelly is just set. Transfer to the refrigerator and leave until set completely – at least 3 hours or preferably overnight.
6. Fill a large bowl with hot water. Dip the loaf tin in the water for 3-4 seconds. Immediately invert onto a flat platter, gently shaking the tin to release the jelly. Lift off the tin. Use a very sharp knife (also dipped first into hot water) to cut it into slices
7. Decorate the fruit terrine with tiny redcurrant sprigs. Serve with chilled pouring cream, crème fraîche, low-fat single cream or fat-free yogurt - Greek yoghurt.
**From “Good Housekeeping Low-fat Cooking”**
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