This summer fruit terrine looks as good as it tastes. It’s a great way to show off your freshly picked fruit, and works just as well with frozen fruit.
The fruit terrine is from Delia Smith’s summer collection, which has lots of great ideas for summer fruit.
Ingredients
- 350g small strawberries
- 225g raspberries
- 350g blackcurrants, redcurrants and blueberries – 115g of each, or any other combination you like
- 425 ml sparkling rosé wine
- 50g caster sugar
- 2 x 11g sachets gelatine powder
- 1 tablespoon fresh lime juice
- Pouring cream, crème fraîche or Greek yoghurt to serve
Directions for summer fruit terrine
- First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them.
- In a small saucepan, heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely, the add the remaining wine and the lime juice.
- Pour the liquid into a jug and allow it to cool.
- Arrange a layer of the best-looking fruit at the bottom of one of the loaf tins – that will be to top layer when it’s turned out. Then put the rest of the fruit on top.
- Pour all but 150 ml of the liquid over the fruit. Lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened cans inside the top tin to act as weights. Put the whole thing into the fridge for about 1 hour, or until it has set.
- Then warm up the remaining 150ml wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
- When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices.
- Serve with chilled pouring cream, crème fraîche or Greek yoghurt.
