Vanilla Cream Terrine with a Compote of Mixed Summer Berries
Sunday 3rd July 2011
Dimanche 3 Juillet 2011 ~ St Thomas
I LOVE Delia Smith’s Summer cookbook and this is based on her recipe in that book; I have made the terrine as she suggests, but have added my own compote of summer berries, as I have so many berries in my garden at the moment and it was an ideal and elegant way of serving them.The terrine is easy to make and is SO pretty when served, especially with a sprig of fresh mint and maybe a little lavender too.
I used a selection of berries to include white-currants, redcurrants, blackcurrants, raspberries, a few fraise de bois wild strawberries and pink gooseberries. The effect on the plate was stunning and the taste was an veritable EXPLOSION of berries! C’est parfait! The terrine slices well and can be made the day before you need to serve it, making it an excellent summer dinner party dessert.
Keep some of the redcurrants and white-currants back on the stalk and stem for the final display flourish, it makes a picture on the plate this way! I like to use white plates for this dessert, even though the dessert is white; the berries lift it all to another level both on the taste and the visual front.
Here is Delia Smith’s recipe, with a few amendments of my own:
450ml (3/4 pint) double cream/heavy cream
75g (3 ozs) caster sugar
7g (1/4 oz) leaf gelatine (4 sheets)
400g (12 ozs) Greek yoghurt, OR creme fraiche
2 – 3 teaspoons Vanilla Extract
1lb mixed summer berries such as raspberries, blackcurrants, redcurrants, gooseberries, cherries, white-currants, blueberries and strawberries. Cleaned, trimmed and hulled.
150g (6 ozs) sugar
2 teaspoons arrowroot
Fresh berries (on the stalk if possible) and mint leaves for decoration
(You will also need a plastic box measuring 10cm(4″) x 10cm(4″) x 10cm(4″) or a 900g/2 lb loaf tin.)
Begin by placing the gelatine leaves in cold water and leave them to soften for 5 minutes. Meanwhile, place the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it’s important not to overheat the cream). Next, remove the gelatine from the water and squeeze out the excess liquid. Then add the gelatine to the warm cream and whisk everything over the heat for a few seconds.
Now remove the cream mixture from the heat. In a mixing-bowl, stir the yogurt and vanilla together, then pour in the gelatine cream mixture. Whisk very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4–6 hours or preferably overnight until it’s set.
For the fruit sauce; put all the prepared fruit with 1 tablespoon water in a pan and heat gently over a low heat until the juices run from the fruit – about 3 minutes, then add the sugar and continue to heat until the sugar has dissolved – about 3 to 5 minutes, do not allow to boil and try not to break the fruit up. Mix the arrowroot powder with 2 teaspoons water and add the hot fruit mixture – stir gently until it has thickened and allow to cool before storing in a covered container in the fridge.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then give it a hefty shake to turn it out and cut into six slices. Arrange each slice on a serving plate, spoon a little mixed fruit sauce over the top and decorate with the fresh berries and mint leaves.
This Recipe has been entered into the Simple and in Season/Fabulicious Food event!