Mixed Berries and Mulled Wine Terrine
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 (720 gram) jar mixed berries in mulled wine, drained, reserving the liquor
2 (11 g) sachets gelatine granules
200 mls pot creme fraiche flavoured with ½ tsp ground cinnamon

Preparation

1 Place the berries in the base of a 600ml (1pint) jelly mould. 2 Next place the liquid from the berries in a saucepan and gently heat, then gradually whisk in the gelatine. Heat further until the gelatine has dissolved. 3 Cool slightly, then pour into the jelly mould and refrigerate overnight. 4 To Serve: Plunge the jelly mould into a bowl of warm water, then turn out onto a chopping board and slice. Serve immediately with the cinnamon flavoured creme fraiche.

About


A lovely mixed berry and mulled wine terrine, ideal served with cinnamon flavoured creme fraiche. Requires overnight chilling.