Delia

Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis

This is one of those oh-so-simple-but-oh-so-good desserts that offers precisely the right background to vivid, rich fruit like blackcurrants.


Serves 6

Recipe adapted from Delia’s Summer Collection

Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
Ingredients
 425ml double cream
 75g golden caster sugar
 7g leaf gelatine (4 sheets, each measuring about 11 x 7.5cm)
 425g Greek yogurt
 2 teaspoons Ndali Fairtrade Vanilla Extract Intense
For the blackcurrant coulis:
 225g blackcurrants
 75g golden caster sugar
 175g raspberries
 Fresh mint leaves
Equipment

You will also need a plastic box measuring 10cm x 10cm x 10cm or a 900g loaf tin.

Method

Begin by placing the gelatine leaves in cold water and leave them to soften for 5 minutes. Meanwhile, place the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it’s important not to overheat the cream).

Next, remove the gelatine from the water and squeeze out the excess liquid. Then add the gelatine to the warm cream and whisk everything over the heat for a few seconds.

Now remove the cream mixture from the heat. In a mixing-bowl, stir the yogurt and vanilla together, then pour in the gelatine cream mixture.

Whisk very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4–6 hours or preferably overnight until it’s set.

Meanwhile, make the blackcurrant coulis by first de-stalking the blackcurrants and then sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes, and then you can either sieve them directly back into the bowl or, to make the sieving easier, process them first, then sieve into the bowl.

Taste to check that you have added enough sugar, then pour into a jug and chill until you’re ready to serve the terrine.

To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then give it a hefty shake to turn it out and cut into six slices.

Arrange each slice on a serving plate, spoon a little blackcurrant coulis over the top right-hand corner and the bottom left-hand corner of each one and decorate with the fresh raspberries and mint leaves.

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