TERRINE OF SUMMER FRUITS

TERRINE OF SUMMER FRUIT

This one is a stunner. It’s also dead easy to make: a lovely, fresh-tasting, summer dessert.

INGREDIENTS serves 4 – 6 depending on the size of your glasses/dishes

425 ml sparkling rosé wine
50 caster sugar
11 g sachets gelatine powder or 4 sheets of leaf gelatine
1 tablespoon fresh lime juice

For the fruit:

350 g small strawberries
225 g raspberries
350g blackcurrants, redcurrants and blueberries – 110 g of each or any other combination you like

METHOD

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 till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice.

Then pour the liquid into a jug and allow it to cool.

While that’s happening, lay the mixed fruit in cocktail glasses or similar.

Next, pour liquid over the fruit and put into the fridge for about 1 hour, or until it has set.

Serve with chilled pouring cream, crème fraiche, or Greek yogurt on the side.

Original Recipe Delia Smith “Summer”