| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
Greek |
Sainsbury’s, Sainsbury15 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
|
11 g; (0.4oz) sachets |
|
|
; gelatine powder |
| 450 |
ml |
Whipping cream; (3/4 pint) |
| 75 |
g |
Caster sugar; (3oz) |
| 500 |
ml |
Pot Greek yogurt |
| 2 |
ts |
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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