Very Berry Fruit Terrine With Maple Custard |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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This is from the Fine Food Club magazine. I haven't tried it yet. Cooking time is actually refrigeration time. Ingredients:
250 g strawberries, hulled |
250 g blueberries |
400 g cherries |
150 g raspberries |
20 g sachets gelatin |
150 g caster sugar |
750 ml dark grape juice |
2 cups custard |
2 tablespoons maple syrup |
Directions:
1. Put all the fruit in a mixing bowl. Gently mix together with your hands.
2. Place the gelatine in the bottof a bowl.
3. In a small saucepan, combine the sugar and a quarter of the grape juice. Bring to the boil and stir until the sugar dissolves. Pour mixture over the gelatine, and whisk until the gelatine dissolves. Add the rest of the grape juice.
4. In a 1.5 litre terrine mould, pour in enough grape-juice mixture to cover a quarter of the mould. Place in the fridge until set, then spread the berries on top. Pour over the remaining grape juice mixture. Allow to set in the fridge for 4 hours.
5. To un-mould the terrine, dip the mould in a bowl of hot water for 10 second. Gently ease the terrine away from the edges of the mould. Invert onto a large, flat plate. Cut with a serrated edged knife.
6. To make the custard, simply combine the pre-made custard with the maple syrup.
7. Place slices of terrine in bowls, and drizzle with custard, to serve.
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