A Terrine of Summer Fruits
This one is a stunner. It's also dead easy to make and slices like a dream – a lovely, fresh-tasting, summer dessert. It's important to have two tins because the terrine needs to be weighted while it is setting. In testing, I have found that it is necessary to add the smaller amount of jelly at the end to avoid spillage when weighting, as it's this weighting that makes the terrine easy to slice.
|15 fl oz (425 ml) sparkling rosé wine|
|2 oz (50 g) caster sugar|
|2 x 0.4 oz (11 g) sachets gelatine powder|
|1 tablespoon fresh lime juice|
|For the fruit:|
|12 oz (350 g) small strawberries|
|8 oz (225 g) raspberries|
|12 oz (350 g) blackcurrants, redcurrants and blueberries – 4 oz (110 g) of each or any other combination you like|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.|
This recipe is taken from Delia Smith’s Summer Collection
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 one of the loaf tins – and it's worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set.
Then warm up the remaining 5 fl oz (150 ml) 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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
You have to make the terrine in advance, which means this is an ideal dessert when entertaining and will elicit many compliments from your grateful guests.
Want to know how to get the thinnest, crunchiest crust on your brûlée? Delia's shares a chef's secret tip and creates a fruity summery dessert that will soon become a firm favourite.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
Who can resist such a stunning dessert? To make life easier you can use bought pastry but it's well worth making Delia's quick flaky pastry as it has a wonderful depth of flavour. Use any summer berries you like.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Mascarpone has both a richness and lightness that makes it the ideal ingredient for summery desserts. Add plenty of seasonal berries and you'll be in heaven!
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
Effortless yet impressive and totally mouthwatering, this lovely fruity dessert should be in everyone's summer repertoire when soft fruit is in season.
Most Popular recipes
Win one of two sets of Stellar Tate Saucepans
04 May 2015 21:24
30 Apr 2015 14:01
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
Onion & Mustard Sauce
05 May 2015 09:02
01 Mar 2015 15:04
Extra Large mixing bowl
28 Apr 2015 19:11
The new gardening year begins again
18 Apr 2015 00:11