FRUIT TERRINE

Terrines is a cold preparation put together in advance of serving or a type of container.

Terrines are great make-ahead dishes that always look like more work than they really require. For me, it is more of an art work and kids enjoy doing it.  This is a colorful and healthy no-bake fruit terrine and can be a substitute for “cake” for celebrations and parties!  I hesitate in baking due to my low consumption of sugar and butter, neither I have the special sense of pastry chefs to understand how the flour and baking ingredients mix together to form a light and tasty baked treat. Working with fruits is colorful and easy as they have all the flavours in it.

Ingredients:  (any seasonal fruits)

Chop the fruits in desired shapes

• Black Berries
• Grapes
• Kiwi
• Mangoes
• Plum
• Strawberry
• Water melons
• 90gm Gelatin powder
• 230 ml Water
• 1 tbsp Sugar

For the Syrup:

Boil water in a saucepan, reduce the heat, add sugar if required and put gelatin powder, stir continuously until the gelatin is dissolved.  Here I have used lemon flavoured gelatin.  Let the gelatin cook in for another few minutes until it starts to slightly thicken.  Remove the saucepan from the heat and cool the contents to room temperature in an ice bath.

Fruit arrangements:

Slice fruits in desired shapes that allows them to stack neatly in the terrine with a bit of spacing. I have taken a rectangular glass container and lined it with cling film.  Cling film alignment is just a precaution so that I can remove the desert without any damage to the shape.It's worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.  I have aligned 1st layer with strawberry fruits on the sides and at the bottom with Kiwi and black berries, then poured in the cooled gelatin syrup to reach the level above the 1st layer of fruits.  Keep it in deep freeze for about 30 minutes to allow the base to solidify quickly.  Ones the base is set start arranging the remaining other fruits as desired pattern and slowly pour in the remaining gelatin syrup from all sides without moving the fruit arrangements.  Ladle enough gelatin liquid into the terrine to come up to the sides of the fruits. Keep the terrine in the fridge for approx. 6 to 8 hrs until the liquid solidifies.   Terrine can be prepared overnight for time saving. 

Demould:

Dip the terrine mould for a few seconds in hot water.  Wipe off the mold to remove drops of water. Carefully unmold the terrine onto a flat surface and remove the cling film, decorate with some more fruits if required.  Serve terrines chilled with fruit coulis or topped with icing cream  Use a very sharp knife (also dipped first into hot water) to cut it into slices.

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