Vanilla and Fruit Terrine
| Serves: | 8 - 10 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | N/A |
Ingredients
Vanilla Part:
- 1 tsp Nielsen-Massey Vanilla Extract
- 215ml Whipping Cream
- 5.5g Leaf Gelatine
- 37g Caster Sugar
- 210ml Plain Natural Yoghurt
Fruit Part:
- 215ml Whipping Cream
- 5.5g Leaf Gelatine
- 37g Caster Sugar
- 210ml Fruit Yoghurt – matched with fruit you are using for the coulis
For Coulis:
- 225g Blackberries, Raspberries, Strawberries – (your preference / what’s in season)
- 35g Caster Sugar
Equipment
- Individual heart Shaped moulds or a 26cm Pyrex Non Stick Loaf Tin.
Method
- For both the vanilla & 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 the mould or loaf tin (half way up) and refrigerate until firm, (approx 1 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 2 hours but preferably overnight.
- For the coulis - in a pan gently heat the fruit 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.
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