Ingredients
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1 litre Rose Sparkling Wine
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150 g Caster Sugar
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12 Gelatine Leaves
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250 g fresh Strawberries
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250 g fresh Raspberries
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250 g fresh Blueberries
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250 g fresh Blackberries
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40 g fresh Pomegranate
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a handful fresh Mint
Directions
This is a great summer dessert when berries are in season, and also delicious as a breakfast fruit terrine.
Steps
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1
Done
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Oil the base of 1 large or 2 small jelly moulds. |
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2
Done
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To make the TerrinePlace the sparkling wine and castor sugar in a large saucepan over medium heat and bring to a gentle simmer. Soak the gelatine leaves in cold water, once softened squeeze out the excess water and add the leaves to the sparkling wine mixture. Whisk until all the gelatine has dissolved. Remove from the heat, strain and set aside to cool. |
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3
Done
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Place the strawberries, raspberries, blueberries, blackberries, pomegranate rubies and mint leaves into the prepared terrine mould, making sure they are evenly dispersed. |
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4
Done
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Assembling the TerrinePour the gelatine mixture into the prepared mould, until one-third full. Place in the fridge for 30 minutes, until the jelly is slightly firm. Pour in another third of the gelatine mixture and refrigerate for a further 30 minutes. Finally fill the mould to the top with the gelatine mixture, ensuring all the berries are covered. Cover with clingfilm and refrigerate overnight. Carefully turn out the terrine on a platter. |
