Jaffa Cake Terrine

1. 1

   Line a 8 x 2 inch (6 cup) loaf pan with plastic wrap. Soak the gelatin sheets in cold water for 5 mins. Squeeze out the excess water. Place the soaked gelatin in a saucepan and over very low heat, melt slowly. Do not let the mixture boil then allow to cool slightly.

2. 2

   Mix together the yogurt, sugar, vanilla extract and orange juice then stir in the gelatin. Whip 1 cup of the cream until stiff peaks form, then stir into the yogurt mixture. Spoon half of the mixture into the prepared loaf pan.

3. 3

   Insert the Jaffa cakes vertically into the cream mixture, top with the remaining mixture and level the surface. Chill overnight. Invert onto a serving plate and remove the plastic wrap.

4. 4

   Whip the remaining cream and use to coat the terrine. Decorate with the orange segments and grated chocolate. Use a knife dipped in hot water to cut into slices.

No additional tips available.