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Mango Fruit Terrine

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CATEGORY CUISINE TAG YIELD
Sainsbury’s, Sainsbury7 8 servings

INGREDIENTS

1 tb Gelatine powder
100 ml Boiling water; (3 1/2 fl oz)
300 ml Fresh orange juice; (1/2 pint)
1 Mango; about 375g (12oz)
; in weight, peeled,
; stored and sliced
2 Peaches; peeled, stoned and
; sliced
250 g Strawberries; halved (8oz)

INSTRUCTIONS

Sprinkle the gelatine on to the boiling water and stir until dissolved.
Pour the dissolved gelatine into the orange juice, stir well and place in
the refrigerator to cool.
Mix the fruit and arrange in the bottom of a 24cm (9 1/2inch) terrine dish
or 1.5 litre (2 1/2 pints) mould. Pour the cooled orange juice over the
fruit, ensuring all the fruit is covered with the juice.
Place the terrine in the refrigerator for about 3-4 hours until the jelly
has set.
To serve, place a serving dish over the top of the terrine and invert so
that the jelly is unmoulded. Slice the terrine and serve at once.
It does require chilling time.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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