A lovely, light, really, really summery dessert that is packed with the season’s bounty, all of which can be bought locally. Stunning to look at and fabulously tasty, this dessert also makes you feel slightly virtuous – it is stacked with fruit after all. Just yummy! Going back for another slice now…
Serves 8 – 10
What you need…
1 x 900g loaf tin
425ml sparkling rosé wine
2 x 11g sachets gelatine granules
50g caster sugar
1 tablespoon fresh lime juice
685g mixed summer fruits, e.g. strawberries, raspberries, blueberries, redcurrants
What to do…
Prepare the fruit, washing it, hulling the strawberries and maybe cutting them in half/quarters if they are especially large.
In a small saucepan, warm half the rosé over a moderate heat until it begins to simmer. Using a balloon whisk, mix in the gelatine and sugar. Once both are dissolved, mix in the remaining rosé and lime juice. Pour into a jug and set aside to cool.
Meanwhile, arrange the fruit in the loaf tin, making sure that the ‘prettiest’ is on the bottom layer – this will be on the top when the terrine is turned out.
Pour half the rosé mixture over the fruit, cover with cling film and then fit something heavy and flat over the top (another loaf tin would be ideal) onto which rest a couple of 400ml cans of tomatoes or something similar to weigh down the fruit. Pop in the fridge and leave for 1 hour.
Warm up the remaining rosé mixture so that it’s runny again (10 – 20 seconds ins a microwave or back on the hob), remove the cling film and pour the rosé liquid over the terrine, re-cover with cling film and pop back in the fridge over night. Return weighty cans and spare loaf tin to their homes.
When you are ready to serve, dip the loaf tin into hot water for a minute or so to loosen the jelly from the edges. Invert the terrine out onto a pretty serving place. If it doesn’t come out immediately, either run a chef’s blow torch around the outside of tin whilst it is inverted on the plate or cover with a very hot damp towel. Be patient – it will come out. I’ve also taken to gently knocking the sides with a steak hammer for final persuasion. It’s very gratifying when it plops out onto the plate!
Cut into slices and serve with double cream, crème fraiche or Greek yogurt – it’s absolutely gorgeous and just exudes all that is fabulous about a good British summertime!