I’m more than happy with this one. I still can’t get over how easy it was to make. I used fruit, aloe and white grape juice, but next time I want to try a sparkling wine. I adapted this desert from a Delia recipe, where she used a sparkling rose. I didn’t want to waste a good bottle if this desert would just flop like some of the recipes I tried out those past few days. Well, it didn’t flop and I am most definitely going to make this again! I have some home-made plum wine I am dying to use. Watch this space.
- 1 tub of strawberries
- 1 cup blueberries
- 2 cups grape juice (or any desired flavour of juice, clearer the better so you can see the fruit once it’s set)
- 1/4 cup sugar
- 2 – 3 sachets of gelatine
- Cut up your fruit and place in a loaf tin (I used I bundt cake tin), starting with the blueberries.
- dissolve the gelatine in 1/4 cup juice
- Heat the sugar and another 1/4 juice in a small sauce pan until the sugar dissolves.
- Turn of the heat then add the gelatine and the rest of the juice to the saucepan and combine.
- Pour liquid over the fruit, then cover with plastic wrap.
- Refrigerate over night.
- When you want to serve the terrine, fill a bowl with hot water and dip the tin into it for 10-15 seconds. Doing this allows the terrine to loosen away from the tin.
- Turn the terrine on a plate.
- To cut, heat a sharp knife with hot water for a clean and beautiful cut.
- serve it with either natural yogurt or cream.