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Terrine of Summer Fruits


8 leaves of gelatine (soaked in cold water)
750 ml. Sugar syrup
40 ml. Kirsch
100 gr. blueberries
100 gr. strawberries
100 gr. raspberries
150 gr. tayberries
450 ml. lime sauce

serves 10

Drain the excess water from the gelatine, then dissolve over a gentle heat in the sugar syrup. Leave to cool, then stir in the Kirsch. Arrange a layer of wild strawberries in the base of a 1,25 litre terrine. Pour on sufficient syrup to just cover, then chill until set. Repeat the layering until all the fruit and syrup have been used, leaving each layer to set before adding the next. Chill the terrine until completely firm. Cut the terrine in slices and position a slice on each plate. Pour a little limesauce around each portion. Other summer fruits may also be used, if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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