A fruit terrine is the perfect dessert for hot days :). There’s probably no better time to make it than mid-summer, when fresh seasonal fruits are at their best. A fruit terrine is simply an abundance of fruit set in clear jelly. Ready-made clear jelly is easy to find nowadays, but you can also make it using grape juice and gelatine. For a little twist, you can even add a splash of prosecco. Slice and serve – the essence of summer in a light, refreshing dessert.
Ingredients for fruit terrine:
- 2 clear jelly packets (each for 500 ml water)
- 4 – 5 cups mixed summer fruits (berries, soft fruits, chopped stone fruits, etc.)
Prepare a loaf tin (approx. 24 × 10 cm). You can line it with cling film for easier removal.
Dissolve the jelly in 700 ml boiling water and leave to cool. Place the fruit into the prepared tin. Pour over the cooled jelly and refrigerate until fully set. Turn out onto a serving plate and decorate with additional fresh fruit if desired.
Store in the fridge.
Enjoy!
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