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.
|For the terrine:|
|2 teaspoons pure vanilla extract|
|15 fl oz (425 ml) whipping cream|
|1½ x 0.4 oz (11 g) sachets gelatine powder|
|3 oz (75 g) caster sugar|
|15 fl oz (425 ml) Greek yoghurt|
|6 oz (175 g) raspberries|
|fresh mint leaves|
|For the blackcurrant coulis:|
|8 oz (225 g) blackcurrants|
|3 oz (75 g) caster sugar|
|Need help with conversions?|
|You will also need a plastic box measuring 4 x 4 x 4 inches (10 x 10 x 10cm).|
This recipe is taken from Delia Smith’s Summer Collection.
Begin by placing the gelatine in a cup, together with 3 tablespoons of the cream, and leave it to soak for 10 minutes. Meanwhile, place the rest of 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, add the soaked 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 yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix 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 withthe 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, whiz them first in a food processor 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 giving it a hefty shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
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Known in Italy as affogato, this dessert combines home-made ice cream with hot espresso, allowing the ice cream to melt into it. Serve it with Delia's shortbread.
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