Fresh Fruit Terrine

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 leaves gelatine
  • 1 pint (600 ml) freshly squeezed orange juice
  • 2 teaspoon sugar
  • 6 strawberries
  • 2 bananas, sliced and dipped in lemon juice
  • 4 oz (125 g) blackcurrants
  • 4 oz (125 g) redcurrants
  • 5 fl oz (150 ml) stock syrup
  • Fine strips orange rind, finely chopped mint and small bunches redcurrants or other soft fruit to decorate


Slowly melt the gelatine in the orange juice with the sugar. Leave until almost set. Spoon one-third of the mixture into a terrine. Arrange the fruit on top. Continue to layer in this way until all the fruit is used. Leave to set. Make up the stock syrup and chill it.

Slice the terrine onto a plate and pour a little stock syrup over. Decorate with fine strips of orange rind and very finely chopped mint. Place a small bunch of redcurrants or a halved strawberry, or two or three raspberries on each plate.