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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all the fruit in a mixing bowl. Gently mix together with your hands. | 2. Place the gelatine in the bottof a bowl. | 3. In a small saucepan, combine the sugar and a quarter of the grape juice. Bring to the boil and stir until the sugar dissolves. Pour mixture over the gelatine, and whisk until the gelatine dissolves. Add the rest of the grape juice. | 4. In a 1.5 litre terrine mould, pour in enough grape-juice mixture to cover a quarter of the mould. Place in the fridge until set, then spread the berries on top. Pour over the remaining grape juice mixture. Allow to set in the fridge for 4 hours. | 5. To un-mould the terrine, dip the mould in a bowl of hot water for 10 second. Gently ease the terrine away from the edges of the mould. Invert onto a large, flat plate. Cut with a serrated edged knife. | 6. To make the custard, simply combine the pre-made custard with the maple syrup. | 7. Place slices of terrine in bowls, and drizzle with custard, to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	250		hulled	12160.0	2918.4	254.6	114.0
blueberry	250			21090.0	5361.3	273.8	122.1
cherry	400			31000.0	7551.6	620.0	186.0
raspberry	150			9594.0	2202.93	221.4	119.925
gelatin	20			-	-	-	-
caster sugar	150			-	-	-	-
dark grape juice	750	ml		-	-	-	-
custard	2	cups		-	-	-	-
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024

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