A Terrine of Summer Fruits

Preparation is easy

Preparation time is 2 hours. Leave overnight in the fridge.

Yield: 8 servings

Ingredients

• 15 fluid ounces sparkling rose or white wine (425 millilitres)
• 2 x 0.4 ounces sachets gelatine granules (11 grams)
• 2 ounces caster sugar (50 grams)
• 1-tablespoon fresh limejuice (15 millilitres)

For the fruit:

• 12 ounces of small strawberries (350 grams)
• 8 ounces raspberries (225 grams)
• 4 ounces each of blackcurrants, redcurrants and blueberries (110 grams)

You will also need 2 x 2 pound (900 gram) loaf tins, 7 ½ x 4 ¾ inches deep (19 x 12 x 9 centimetres deep), preferably non-stick.

Directions

1. First, prepare the fruit. Remove the stalks and halve the strawberries if they are any larger than a walnut.
2. Mix the fruits together, taking care not to bruise them.
3. Heat half the rose wine until it starts to simmer and then whisk in the sugar and gelatine.
4. Make sure that everything has dissolved before adding the remaining wine and the lime juice.
5. Set the liquid aside to cool.
6. Arrange the fruit in the tin, with the prettiest and smallest fruit on the bottom, as this will be on the top when turned out.
7. Pour all but 5 fluid ounces of the cooled liquid over the fruit and cover with a sheet of plastic wrap.
8. Place the second tin on top and weigh it down with a couple of cans or some kitchen weights.
9. Place the terrine in the fridge for an hour or until it has set.
10. Then remove the plastic wrap and top up the terrine with the remaining 5 fluid ounces of liquid.
11. Re cover with plastic wrap and return to the fridge overnight to set.
12. To serve, turn out the terrine by dipping the tin very quickly in hot water and inverting it onto a plate.
13. Serve with Greek yoghurt.