If you are entertaining over the holidays, a dessert terrine is ideal for feeding a crowd.
They do require a little effort, but the end result is well worth it.
All the preparation can be done in advance and the terrine kept in the freezer or fridge until serving.
* It is a good idea to spray your loaf pan with non-stick cooking spray and line it with cling film. This makes removing the terrine easier. To turn the terrine out, fill a large basin with hot water and carefully dip the base and sides of the pan or mould in it for a few seconds. Turn it out on to a serving platter that you have moistened with water (this will help you move the terrine if it comes out slightly skew). Give the pan a good shake and it should come free.
* Terrines made with gelatine should not be kept longer than 2-3 days as the gelatine starts to go rubbery.
* Frozen terrines should be removed from the freezer and placed in the fridge 15-20 minutes before serving so that they are not rock hard when you want to slice them. Dip your knife into a jug of hot water to make slicing the terrine neater and easier.
WHITE CHOCOLATE TERRINE
Serves 8-10
300g white chocolate chopped
1 litre of fresh cream
80ml castor sugar
1 vanilla bean, split and seeds removed
20ml gelatine
50ml water
SAUCE
125ml water
60ml castor sugar
30ml berry liqueur
200g blueberries
white chocolate curls for decorating
Combine the chocolate, cream, sugar and vanilla seeds in a pot and heat, stirring, until the chocolate has melted and the mixture is smooth. Remove and set aside.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved. Add to the cream mixture.
Pour the mixture into a 10 x 28cm loaf pan that has been sprayed with non-stick cooking spray.
Refrigerate for 4-5 hours or overnight.
To unmould, dip the pan into a basin of hot water for 20 seconds and turn out on to a serving plate. Decorate with blueberries and white chocolate curls and serve with sauce.
SAUCE: Mix the water and sugar and bring to the boil. Simmer for 2-3 minutes until thickened and syrupy.
Remove from the heat and add the liqueur and the blueberries.
TURKISH DELIGHT TERRINE
Serves 8-10
3 sheets of gelatine
30ml hot water
300g raspberries
500ml fresh cream
250g mascarpone cheese
80ml castor sugar
5ml rose extract
60ml sugar
125ml water
60ml berry liqueur
100g Turkish delight, diced
12 boudoir biscuits
Line a 23 x 13cm loaf tin with cling film.
Soak the gelatine sheets in cold water for about 5 minutes. Remove and dissolve in the hot water.
Purée and sieve 125g of the raspberries. Add half the dissolved gelatine.
Combine the cream, mascarpone and castor sugar in the bowl of an electric mixer and beat until thick. Stir in the rose extract and remaining gelatine.
Combine the sugar and water in a pot and bring to the boil. Remove from the heat and add the liqueur. Set aside to cool.
Spoon a third of the mascarpone mixture into the base of the loaf pan. Drizzle with half the raspberry purée. Scatter over a few pieces of Turkish delight.
Dip 2 biscuits into the liqueur mixture and place them against one edge of the tin. Dip another 2 biscuits and place them down the other side of the tin. Dip a further 2 biscuits and place them down the centre of the tin.
Scatter over a layer of fresh raspberries.
Add another third of the mascarpone mixture. Add the Turkish delight, and drizzle with remaining half of the purée.
Repeat the layering of the dipped biscuits. Add remaining raspberries. Finally, top with the last third of the mascarpone mixture.
Freeze until solid.
Turn the mould out on to a serving plate and decorate with rose petals and Turkish delight.
ICE CREAM TERRINE
Serves 8-10
5 nectarines, pitted and chopped
8 kiwi fruit, peeled and chopped
400g strawberries, hulled and quartered
3x 385g tins of condensed milk
Place the chopped fruit on individual trays and freeze until firm. This is best overnight.
Place the frozen nectarines in a blender or processor and, with the machine running, pour in one tin of condensed milk. Puree until smooth.
Pour the mixture into a 10 x 25cm loaf tin lined with cling wrap. Freeze until semi-solid.
Put the frozen kiwi fruits in the blender and, with the machine running, pour in the second tin of condensed milk. Puree until smooth.
Pour on top of the peach layer. Return to the freezer until firm.
Put the frozen strawberries into the blender and, with the machine running, pour in the last tin of condensed milk and puree until smooth. Pour on top of the kiwi layer.
Freeze until firm. Turn out on to a serving plate and decorate with glacé fruit if desired.
RED BERRY JELLY TERRINE
Serves 8-10
500ml water
80ml castor sugar
100ml elderflower cordial
60ml lemon juice
30ml gelatine
60ml water
250g fresh raspberries
300g cherries, pitted
60ml pomegranate rubies
250g blueberries
Combine the water and sugar in a pot and bring to the boil. Simmer for 2 minutes.
Remove from the heat and add the cordial and lemon juice.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved. Stir into the cordial mixture. Set aside to cool completely.
Sprinkle the raspberries into a 11 x 30cm loaf tin. Pour over enough cordial mixture to cover. Place in the freezer until set.
Scatter over the cherries and pomegranate seeds and cover with more cordial mixture. Put in the freezer to set.
Finally, scatter over the blueberries and the remaining cordial mixture.
This time, put the loaf into the fridge and leave to set.
To turn the terrine out, dip the loaf briefly in a basin of hot water and turn on to a serving plate.
Note: Elderflower cordial is available at Thrupps. If it is not available, use clear grape juice instead.
COOKIES AND CREAM TERRINE
Serves 8-10
175g packet of cream-filled chocolate biscuits
80g butter, melted
CHEESECAKE LAYER
250g thick cream cheese
60ml castor sugar
5ml vanilla extract
10ml gelatine
25ml water
125ml cream, whipped
STRAWBERRY LAYER
300g strawberries, hulled and chopped
60ml castor sugar
a drop of red food colouring (optional)
10ml gelatine
25ml water
250ml cream, whipped
strawberries and chocolate sauce to decorate
Crush the biscuits until they resemble fine breadcrumbs. Remove about 45ml of the crumbs and set aside. Add the melted butter to the remainder and mix well.
Line a greased 25 x 12cm loaf pan with a double layer of cling film, making sure it hangs over the edge of the pan.
Press the biscuit mixture into the base of the tin. Put it in the freezer while you prepare the first layer.
CHEESECAKE LAYER: Beat together the cream cheese, castor sugar and vanilla.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved.
With the mixer running, pour the gelatine in a thin stream into the creamed cheese mixture. Mix in the reserved crumbs and fold in the whipped cream.
Pour this mixture on to the biscuit base. Return to the freezer until set.
STRAWBERRY LAYER: Purée the strawberries and sugar in a blender and press the mixture through a sieve. If the colour is very pale, you may want to add a drop of red food colouring.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved. Add this to the strawberry mixture.
Fold in the whipped cream. Pour this on top of the cheesecake mixture and place in the fridge to set for a few hours or overnight.
Use the cling film to lift the terrine out of the pan.
Place on a serving plate and decorate with strawberries and chocolate sauce.
The Star