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Recipe: Vanilla & fruit terrine


Vanilla & fruit terrine

Vanilla & fruit terrine

Vanilla & fruit terrine

Spring menu that's sure to be a hit at your family gatherings.

What you'll need

Individual heart-shaped moulds or narrow plastic sandwich Box – greased and lined with clingfilm

1 tsp Nielsen-Massey Vanilla Extract

215ml whipping cream

5.5g leaf gelatine

37g Billington’s Golden Caster Sugar

210ml plain natural yoghurt

215ml whipping cream

5.5g leaf gelatine

210ml fruit yogurt — matched with fruit you are using for the coulis

For Coulis

225g blackberries, raspberries, strawberries

35g Billington’s Golden Caster Sugar

For both the vanilla and the fruit part, you follow the same method — however, start with the vanilla.

Soak the leaf gelatine in a little water for approx 10 minutes or until it goes soft. Heat the cream with the sugar and whisk the soaked gelatine in. When gelatine is dissolved, remove from heat. Mix together the yoghurt and vanilla extract then whisk in the cream mixture. Pour the vanilla mixture into each mould (half way up) and refrigerate until firm, (approximately one hour).

Now repeat for the fruit part, except once the vanilla part is firm, take out of the fridge and pour the fruit mixture on top of the (now hardened) vanilla. Refrigerate for at least two hours, but preferably overnight.

For the coulis, gently heat the fruit in a pan with the sugar until it has reduced by half. Allow to cool and then refrigerate until needed.

When ready to serve, tip the mould upside down onto a plate and serve drizzled with the fruit coulis and dusted with icing sugar.

Belfast Telegraph