Summer Berry Terrine2012-12-01
- Serves: 10
- Prep Time: 20m
- Cook Time: 20m
- Ready In: 40m
A wonderful and easy dessert perfect for the summer!
- 15 Fluid Ounces White Wine, Riesling
- 4/5 Ounce Agar Agar
- 2 Ounces Caster Sugar
- 1 Tablespoon Lime Juice
- 12 Ounces Strawberries
- 8 Ounces Raspberries
- 4 Ounces Red Currants
- 4 Ounces Blueberries
First, prepare the fruit. Remove the stalks and halve the strawberries if they are any larger than a walnut. Mix the fruits together, taking care not to bruise them.
Heat half the wine until it starts to simmer and then whisk in the sugar and gelatine. Make sure that everything has dissolved before adding the remaining wine and the limejuice. Set the liquid aside.
Arrange the fruit in the tin, with the prettiest and smallest fruit on the bottom, as this will be on the top when turned out. Pour the wine mixture to overtop of the fruit. Refrigerate.
To serve, turn out the terrine by dipping the tin very quickly in hot water and inverting it onto a plate. Serve with crème fraiche.