Vanilla Terrine With Fruit Salad In Cointreau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Greek | 6 | Servings | |
INGREDIENTS
| 1 1/2 | 11 g, 0.4oz sachets | |
| gelatine powder | ||
| 450 | Whipping cream, 3/4 pint | |
| 75 | g | Caster sugar, 3oz |
| 500 | Pot Greek yogurt | |
| 2 | t | Vanilla extract |
| To serve: 720g jar fruit | ||
| salad in liquor reserved | ||
| cointreau. Large pieces | ||
| of | ||
| fruit cut | ||
| into quarters |
INSTRUCTIONS
Combine the gelatine powder with 3 tablespoons of the cream, then leave it to soak for approximately 10 minutes. Place the remaining cream in a saucepan along with the sugar, heating gently until the sugar has dissolved. Do not boil. Add the soaked gelatine mixture to the cream and whisk over the heat for a few seconds. Remove from the heat. In a mixing bowl combine together the yogurt and vanilla, then pour the cream mixture through a sieve onto it. Mix thoroughly to incorporate then pour into a plastic container measuring 15cm x 15cm x 5cm (6 x 6 x 2 inches). Allow to cool, then cover and chill in the fridge overnight until set. Reduce the liquor by half, by heating in a saucepan over a moderate heat. To serve: Turn out the terrine onto a chopping board, loosening with a palate knife. Cut into 6 slices, arrange on individual serving plates then spoon fruit salad in cointreau alongside, drizzling over the reduced liquor. Serve immediately. Converted by MC_Buster. NOTES : A light creamy dessert, simple to make and lovely to accompany fruit salad in cointreau.Requires overnight chilling. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 112.8mg
Carbohydrates: 8.9g
Fiber: 1.3g
Sugar: 5.8g
Protein: <1g