5 sheets leaf gelatine
125g caster sugar
300ml sweet white wine (I use a Muscat-de-Beaumes de Venise)
125g redcurrants
300g strawberries, hulled and halved if large
300g loose cherries, pitted
250g raspberries
Caramel cherries
125g caster sugar
2 tbsp liquid glucose
12 or so loose cherries with stalks
Soak the gelatine leaves in a little cold water for 5 minutes until soft.
Dissolve the sugar in 100ml water over a gentle heat, increase the heat and boil for 3 minutes until syrupy. Strain the gelatine through a sieve and add to the syrup, stirring until dissolved. Add the wine, stir and cool for 20 minutes.
Pour just enough of the liquid into the base of a 1kg non-stick loaf tin or mould to cover the bottom. Leave to set in the fridge while you prepare the fruit.
Spread the fruit over the base of the mould, keeping it in layers. Pour the remaining wine syrup over, cover with clingfilm, and chill overnight.
Caramel cherries
Dissolve the sugar in 50ml water over a gentle heat. Add the glucose and raise the heat without stirring until the mixture turns pale gold. Leave for a minute or two for the bubbles to subside.
Holding the cherries by their stalks, dip into the caramel and place to set on a lightly oiled foil-lined baking sheet.
Dip the base of the mould or tin into hot water for 5-10 seconds and turn the terrine out onto a serving dish. Decorate with the cherries.
125g caster sugar
300ml sweet white wine (I use a Muscat-de-Beaumes de Venise)
125g redcurrants
300g strawberries, hulled and halved if large
300g loose cherries, pitted
250g raspberries
Caramel cherries
125g caster sugar
2 tbsp liquid glucose
12 or so loose cherries with stalks
Soak the gelatine leaves in a little cold water for 5 minutes until soft.
Dissolve the sugar in 100ml water over a gentle heat, increase the heat and boil for 3 minutes until syrupy. Strain the gelatine through a sieve and add to the syrup, stirring until dissolved. Add the wine, stir and cool for 20 minutes.
Pour just enough of the liquid into the base of a 1kg non-stick loaf tin or mould to cover the bottom. Leave to set in the fridge while you prepare the fruit.
Spread the fruit over the base of the mould, keeping it in layers. Pour the remaining wine syrup over, cover with clingfilm, and chill overnight.
Caramel cherries
Dissolve the sugar in 50ml water over a gentle heat. Add the glucose and raise the heat without stirring until the mixture turns pale gold. Leave for a minute or two for the bubbles to subside.
Holding the cherries by their stalks, dip into the caramel and place to set on a lightly oiled foil-lined baking sheet.
Dip the base of the mould or tin into hot water for 5-10 seconds and turn the terrine out onto a serving dish. Decorate with the cherries.
