Very Berry Fruit Terrine With Maple Custard

1. 1

   Put all the fruit in a mixing bowl.

2. 2

   Gently mix together with your hands.

3. 3

   Place the gelatine in the bottof a bowl.

4. 4

   In a small saucepan, combine the sugar and a quarter of the grape juice.

5. 5

   Bring to the boil and stir until the sugar dissolves.

6. 6

   Pour mixture over the gelatine, and whisk until the gelatine dissolves.

7. 7

   Add the rest of the grape juice.

8. 8

   In a 1.5 litre terrine mould, pour in enough grape-juice mixture to cover a quarter of the mould.

9. 9

   Place in the fridge until set, then spread the berries on top.

10. 10

    Pour over the remaining grape juice mixture.

11. 11

    Allow to set in the fridge for 4 hours.

12. 12

    To un-mould the terrine, dip the mould in a bowl of hot water for 10 second.

13. 13

    Gently ease the terrine away from the edges of the mould.

14. 14

    Invert onto a large, flat plate.

15. 15

    Cut with a serrated edged knife.

16. 16

    To make the custard, simply combine the pre-made custard with the maple syrup.

17. 17

    Place slices of terrine in bowls, and drizzle with custard, to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.