The texture of Vanilla Cream Terrine
Asked on 5 Jun 2017 by Walleyca
Vanilla Cream terrine (with Rasberries and Blackcurrant Coulis)
I've made this on several occasions now and each time my terrine has had the texture (and wobble) of a milk jelly. It dosnt have the look, or what appears to be the spongy like texture of the terrine as illustrated in the 'Summer Collection'.
Your advice would be appreciated.
Thank you.
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Hello,
After you pass the cream mixture through the sieve give it a whisk, which will add some air, before you pour it into the container to set.
Best wishes
Lindsey