Making a Fruit Terrine



Gleaming fruit terrines are easy to make, especially when the fruit is added randomly. To make one with set layers of fruit you must allow the jelly to set between each layer. Using slightly sweet hock instead of fruit juice makes a crystal clear, delicious jelly.

To serve 6–8 use 600 ml (1 pint) fruit juice such as freshly squeezed orange juice sweetened with 2 tablespoons clear honey and a selection of prepared fruits such as redcurrants, the segments of 6 oranges and about 500 g (1 lb) fresh raspberries.

  1. Make up 600 ml (1 pint) fruit juice jelly with 1 sachet powdered gelatine (above), and pour a small amount into a 1 kg (2 lb) loaf tin or ring mould to coat the base. Chill for about 15 minutes until set. Do not chill the leftover jelly.

  2. Add the prepared fruit in random layers, pressing down well as you go, then slowly pour in the remaining jelly in a slow trickle until the tin is full. As you pour tap the tin on the base so the jelly works its way down round all the pieces of fruit.

  3. Chill until well set. Unmould by loosening the edges, pulling them back with your fingers. Dip the tin in a bowl of hot water for 1–2 seconds only, then invert on a wet serving plate and give a strong shake. Reposition the jelly if you want. Slice to serve.