Vanilla terrine with fruit salad in cointreau

6 servings

Ingredients

Quantity Ingredient
1½ 11 g; (0.4oz) sachets
; gelatine powder
450 millilitres Whipping cream; (3/4 pint)
75 grams Caster sugar; (3oz)
500 millilitres Pot Greek yogurt
2 teaspoons Vanilla extract
To serve: 720g jar fruit salad in; liquor reserved
; cointreau. Large pieces of fruit cut
; into quarters

Directions

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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