Make the most of the season and enjoy brilliant British strawberries with this delicious terrine. With Wimbledon on the horizon, this sweet and fruity dish is perfect for a summer’s afternoon, and it only takes 25 minutes.
SERVES 8 – TAKES 25 MINS
75g caster sugar
450ml blueberry juice drink
150ml cold water
8 gelatine leaves
350g British strawberries
2 x 150g strawberry and cream yogurt
Fresh mint leaves
1 Chill a 900g loaf tin in the freezer.
2 Meanwhile, place 75g caster sugar and 450ml blueberry juice drink in a pan and heat gently, stirring occasionally. Once the sugar has dissolved, boil rapidly for 1 min.
3 Place 150ml cold water in a small bowl, push 8 gelatine leaves beneath the surface and leave to soak for 2-3 mins. Add the mix to the hot juice and stir until the gelatine has dissolved.
4 Next, scatter 350g British strawberries,hulled and quartered, into the chilled loaf tin, pour over half the gelatine mix and freeze for 45 mins until set.
5 Mix the remaining juice mixture with 2 x 150g pots strawberries and cream yogurt and spoon over the set jelly. Chill in the fridge for at least 2 hrs or until set.
6 To serve, fill a small roasting tin with warm water and dip the sides of the filled loaf tin into the water for 30-40 secs. Place a plate over the top of the jelly, quickly turn the plate and tin over and lift the tin off.
7 Decorate the terrine with 100g British strawberries, hulled and quartered, and fresh mint leaves.
Recipe: Morrisons M Kitchen