Cooking in progress....

Summer Fruits Terrine or Bodacious Berries in Wine Jelly!

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.0471
Energy (kCal)471.5191
Carbohydrates (g)101.4266
Total fats (g)3.4691
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface. | 2. First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them. | 3. In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins – and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. | 4. Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm. | 5. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sparkling rose wine 15 fluid 50.4333 0.0 11.22 0.2833
    caster sugar 2 ounces 50.4333 0.0 11.22 0.2833
    gelatin 2 sachets unflavored - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    strawberry 12 ounces 108.8621 26.1269 2.2793 1.0206
    raspberry 8 ounces 117.9339 27.0794 2.7216 1.4742
    red currant 12 ounces 190.5086 46.9468 4.7627 0.6804

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition