A Terrine of Summer Fruits

Here is another one of Rona's recipes. Great for a summer get together. Enjoy!!!


15 fl oz sparkling rosé wine
2 oz sugar
2 x 0.4 oz sachets gelatin powder
1 tablespoon fresh lime juice

For the fruit:

12 oz small strawberries
8 oz raspberries
12 oz blackcurrants, redcurrants and blueberries – 4 oz (110 g) of each or any other combination you like

You will also need two 2 lb loaf tins, preferably non-stick but anyway with a good surface.

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 so as to avoid bruising them.

In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatin 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's happening, lay the mixed fruit in one of the loaf tins – and 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.

Next, pour all but 5 fl oz 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 wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.

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 chilled pouring cream, crème fraîche or Greek yogurt.