Dried Fruit Terrine with a Banana Yoghurt Sauce

Name: Dried Fruit Terrine with a Banana Yoghurt Sauce
Yield: Serves 15 to 18
Ingredients: Fresh strawberries to garnish; 4 fl oz (125 ml) stock syrup; 2 × 5 fl oz (60 ml) tubs natural yoghurt; 2 oz (50 g) dried bananas; 2 pints (1 litres) warmed apple juice; 24 large mint leaves; 8 leaves gelatine; 12 oz (350 g) dried pears; 12 oz (350 g) dried peaches; 12 oz (350 g) dried apricots; 10 oz (300 g) dried apple rings; 1 lb (500 g) Agen prunes

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

Dessert

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 ⅛ in. (3 mm). Allow to set