Raspberry and vanilla terrine recipe
information
This impressive, mouth-watering dessert is easier to make than it looks and tastes sensational. To ring the changes, use strawberries in place of raspberries.
ingredients
2 x 12 g (1/3 oz) packets sugar-free raspberry jelly crystals
140 ml (1/4 pt) boiling water
2 tsp powdered gelatine
425 ml (3/4 pt) cold water
340 g (12 oz) raspberries
225 g (8 oz) very low fat fromage frais
1 tsp vanilla essence
TO DECORATE:
raspberries
mint sprigs
pinch of icing sugar to dust (optional)
140 ml (1/4 pt) boiling water
2 tsp powdered gelatine
425 ml (3/4 pt) cold water
340 g (12 oz) raspberries
225 g (8 oz) very low fat fromage frais
1 tsp vanilla essence
TO DECORATE:
raspberries
mint sprigs
pinch of icing sugar to dust (optional)
method
1. Place a 900 g (2 lb) non-stick loaf tin in the freezer to chill. Place the jelly crystals in a heatproof jug and pour over the boiling water. Sprinkle in the gelatine and stir until dissolved, then top up with the cold water.
2. Cover the base of the loaf tin with a layer of raspberries. Pour in a quarter of the liquid jelly, then place the tin in the freezer for 10 minutes until set.
3. Combine the fromage frais and vanilla essence in a bowl and stir in half of the remaining liquid jelly. Spoon this mixture over the set raspberry jelly and refrigerate for about 30 minutes until set.
4. Arrange the remaining raspberries over the set fromage frais mixture and pour over the rest of the liquid jelly. Refrigerate for 2-3 hours until completely set.
5. When ready to serve, fill a basin or sink with hot water and dip the loaf tin in the water for 5 - 10 seconds to loosen the mould. Carefully invert on to a board or platter and shake gently to release the terrine. Top with raspberries and mint, and dust with a pinch of icing sugar if you wish. Serve cut into thick slices.
2. Cover the base of the loaf tin with a layer of raspberries. Pour in a quarter of the liquid jelly, then place the tin in the freezer for 10 minutes until set.
3. Combine the fromage frais and vanilla essence in a bowl and stir in half of the remaining liquid jelly. Spoon this mixture over the set raspberry jelly and refrigerate for about 30 minutes until set.
4. Arrange the remaining raspberries over the set fromage frais mixture and pour over the rest of the liquid jelly. Refrigerate for 2-3 hours until completely set.
5. When ready to serve, fill a basin or sink with hot water and dip the loaf tin in the water for 5 - 10 seconds to loosen the mould. Carefully invert on to a board or platter and shake gently to release the terrine. Top with raspberries and mint, and dust with a pinch of icing sugar if you wish. Serve cut into thick slices.
serving amount
serves 4
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