Dried Fruit Terrine with a Banana Yoghurt Sauce

Preparation info

  • Serves

    15 to 18

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 lb (500 g) Agen prunes
  • 10 oz (300

Method

Blanch the mint for 1 second – no more – in boiling water.

Dissolve the gelatine in the warm apple juice and pour a little in the bottom of a terrine, to a depth of about in. (3 mm). Allow to set