Summer Fruits Terrines
Ingredients:
15fl oz. sparkling rose or white wine
2x0.4 oz sachets gelatin granules
2oz caster sugar
1 tablespoon fresh lime juice
For the fruits:
12ozsmall strawberries
8ozraspberries
4ozblackcurrants
4ozredcurrants
4ozblueberries
Directions
1. Prepare the fruits. 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.
2.Heat half the rose wine until it starts to simmer and then whisk in the sugar and gelatin. Make sure that everything has dissolved before adding the remaining wine and the lime juice. Set the liquid aside to cool.
3.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 all but 5 fluid ounces of the cooled liquid over the fruit and cover with a sheet of plastic wrap. Place the second tin on top and weigh it down with a couple of cans or some kitchen weights. Place the terrine in the fridge for an hour or until it has set. Then remove the plastic wrap and top up the terrine with the remaining 5 fluid ounces of liquid. Re cover with plastic wrap and return to the fridge overnight to set.
4.To serve, turn out the terrine by dipping the tin very quickly in hot water and inverting it onto a plate. Serve with Greek yogurt.
