Serves
8
Berry Terrine
If you like fruit and you like jelly then this is a must have. We use Great Lakes Beef Gelatine (red tub) when making jelly, but feel free to use your own brand.
Ingredients
- 800ml water
- 6 tbsp dried hibiscus flowers
- Zest from 1/2 orange
- Juice from 1 orange
- 6 tbsp gelatine
- 2 tbsp honey
- 150g raspberries
- 150g blackberries
- 150g blueberries
- 200g strawberries, leaves removed, halved
Directions
- Make the jelly first by heating the water in a pan until hot.
- Add the hibiscus flowers and orange zest and let it stew for 5 minutes until the water turns a deep red.
- Strain out the hibiscus flowers and zest, keeping the water.
- Put this liquid back in the pan on a low heat, add the orange juice, gelatine, and honey.
- Keep mixing until the gelatine dissolves; this can take a while and can be blended if needed.
- Pour the liquid through a strainer (in case any bits of gelatine are left in lumps) and leave it to the side to cool a little.
- Using a loaf pan, line the sides with a baking sheet/cling film.
- Layer the fruit inside however you wish.
- Pour in the jelly mixture, making sure the fruit is completely covered.
- Place in the fridge for a minimum of 2 hours to set.
- This goes great with ice cream, yoghurt, or cream. Try making the terrine with a range of different fruits.
- Kcal: 85
- Protein: 7.8g
- Fats: 0.3g
- Carbs: 10g
- Fibre: 3.8g
