Seasonal Fruit Terrine, Janet

Name: Seasonal Fruit Terrine, Janet (Poésie de fruits en terrine, Janet)
Cuisine: Swiss
Ingredients: 8 leaves of gelatine, soaked in cold water and squeezed dry; 550 ml (1 pt) clear white grape juice; 1 bunch of fresh peppermint; 100 g (4 oz) mango flesh, sliced; 150 g (5 oz) raspberries or strawberries, sliced; 200 g (7 oz) papaya flesh, sliced; 100 g (4 oz) bilberries or blueberries; 100 g (4 oz) bilberries or blueberries; 100 g (4 oz) black or green grapes, halved and pips removed; 100 g (4 oz) black or green grapes, halved and pips removed; slices of extra fresh fruit and mint sprigs to decorate; slices of extra fresh fruit and mint sprigs to decorate; 300 g (11 oz) raspberries, puréed and strained; 30 ml (2 tbsp) icing sugar; juice of 1 small lemon

Poésie de fruits en terrine, Janet

Preparation info

15
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

I could not have evolved the ideas of Cuisine Naturelle without the enthusiastic and generous help of Dr Janet Gale, to whom this recipe is dedicated. I cannot thank her enough.

Ingredients

8 leaves of gelatine, soaked in cold water and squeezed dry
550 ml (1 pt) clear

Europe
Switzerland
France
Dessert

Method

Dissolve the gelatine in a little of the warmed grape juice. Add the remaining grape juice and leave to cool.
Surround a 1.5 litre (2½ pt) china or glass terrine dish with ice. Pour a little of the grape juice on the base. Allow to set, then arrange peppermint leaves over the jelly.
Turn the terrine on to its side, and coat that side with a little of th