Fruit terrine
Discover our fruit terrine recipe. A fresh and light dessert for the whole family.
1. For the terrine with red berries: rinse the strawberries, and dry them. Blend 125 g of strawberries and strain the juice. Soften the gelatine leaves in cold water. Pour the apple juice, sugar and filtered strawberry juice in a saucepan and bring to a boil. Remove from heat. Squeeze the gelatine and melt in the hot mixture, stir.
2. In a terrine mould or loaf pan line cling film. Pour in some of the jelly and spread 2/3 of the fruits. Cover with the remaining jelly. Set aside some fruits for decoration. Place in the fridge for 12 hours.
3. Prepare the panna cotta: soften the gelatin in cold water. Heat the milk with the cream and vanilla sugar. Off the heat, add the drained gelatine and mix. Line cling film in a second loaf pan. Pour in the preparation and refrigerate for 12 hours.
4. Before serving, dip both molds for a few seconds in boiling water. Unmould. Place the fruit terrine in a dish, cut in two lengthwise. Top with the pana cotta terrine on the first half of the fruit terrine and cover with the second half.
5. Decorate with the reserved fruits and verbena leaves. Sprinkle with crushed pistachios.
Photo credit: Sucré Salé
