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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 6

Ingredients
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
To garnish:
6 oz (175 g) raspberries
fresh mint leaves
For the blackcurrant coulis:
8 oz (225 g) blackcurrants
3 oz (75 g) caster sugar

Conversions
Need help with conversions?

Equipment
You will also need a plastic box measuring 4 x 4 x 4 inches (10 x 10 x 10cm).

Method

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.

_This recipe is taken from Delia Smith’s Summer Collection._

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon