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.

Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis

Let's start this blog with one of my favorite summer desserts. I've gotten this recipe from Rona. We met in London couple of years ago... We were on vacation with friends and were invited to Rona & Malcolm's house for a fabulous dinner party. She served this for dessert and I fell in love... It was delicious, light and fresh- PERFECT for a summer evening! Needless to say, I left London not only with great memories but also with one of Rona's cookbooks and to this day it is one of my very favorite resources for baking and cooking in general.




For the terrine:

2 teaspoons pure vanilla extract
15 fl oz whipping cream
1½ x 0.4 oz sachets gelatin powder
3 oz caster sugar
15 fl oz Greek yogurt

For the blackcurrant coulis:

8 oz blackcurrants
3 oz caster sugar

To garnish:

6 oz raspberries
fresh mint leaves

You will also need a plastic box measuring 4 x 4 x 4 inches (10 x 10 x 10cm).

Begin by placing the gelatin in a cup, together with 3 tablespoons of the cream, and leave it to soak for 10 minutes. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it's important not to overheat the cream). Next, add the soaked gelatin to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.

In a mixing bowl, stir the yogurt and vanilla together, then pour in the gelatin cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it's set.

Meanwhile, make the blackcurrant coulis by sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes, and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you're ready to serve the terrine.

To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a hefty shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.