Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Vanilla and Fruit Terrine

8 - 10
Preparation time: 
15-30 minutes
  • 1 tsp Nielsen-Massey Vanilla Extract
  • 215ml Whipping Cream
  • 5.5g Leaf Gelatine
  • 37g Caster Sugar
  • 210ml Plain Natural Yoghurt
  • 215ml Whipping Cream
  • 5.5g Leaf Gelatine
  • 37g Caster Sugar
  • 210ml Fruit Yoghurt – matched with fruit you are using for the coulis
  • 225g Blackberries, Raspberries, Strawberries – (your preference / what’s in season)
  • 35g Caster Sugar
  • Individual heart Shaped moulds or a 26cm Pyrex Non Stick Loaf Tin.
  1. For both the vanilla & the fruit part you follow the same method, however start with the vanilla.
  2. Soak the leaf gelatine in a little water for approx 10 minutes or until it goes soft.
  3. Heat the cream with the sugar and whisk the soaked gelatine in. When gelatine is dissolved remove from heat.
  4. Mix together the yoghurt and Vanilla Extract then whisk in the cream mixture.
  5. Pour the vanilla mixture into the mould or loaf tin (half way up) and refrigerate until firm, (approx 1 hour).
  6. 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.
  7. Refrigerate for at least 2 hours but preferably overnight.
  8. For the coulis - in a pan gently heat the fruit with the sugar until it has reduced by half.
  9. Allow to cool and then refrigerate until needed.
  10. 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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