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Fruit terrine
Preparation info
- Serves
8
- Difficulty
Easy
- Ready in
45 min
Appears in
Published 1998
This luscious dessert yields a truly fruit-filled flavour with every tingling mouthful. The secret is to use two loaf tins instead of one, sitting one on top of the other to prevent the fruit floating to the top before the jelly has set.
Ingredients
100 g 3¼ oz 120 g 4
Method
- Sort through all the fruit and remove any stalks, then gently mix the fruit together, taking care not to bruise or damage any. Soak the gelatine leaves or powder, following the Chef’s techniques.
- Carefully arrange the fruit into a
1 kg
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