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Fruit Terrine Recipe
|Ginger wine||4 Tablespoon|
|Agar agar||2 Tablespoon|
|White wine||750 Milliliter (1 Bottle, Medium Sweet)|
|Charentais/Galia melon||1 Large|
|Seedless green grapes||6 Ounce (175 Gram)|
|Fresh strawberries||1 Cup (16 tbs) (For Decoration)|
Serving size: Complete recipe
Calories 2185 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 689.5 mg28.7%
Total Carbohydrates 418 g139.4%
Dietary Fiber 41.2 g164.7%
Sugars 357.3 g
Protein 37 g73.5%
Vitamin A 2708.5% Vitamin C 2648.9%
Calcium 49.4% Iron 69.7%
*Based on a 2000 Calorie diet
Stir in the white wine and mix well.
Return to the heat and stir until the mixture is smooth.
Pour a little of the wine mixture into a 2 lb/900 g loaf tin to a depth of 1/4 in/6 mm.
Leave to set.
Cut the melon in half scoop out the seeds, then peel and cut into thin slices.
Wash and dry the grapes.
Arrange the melon slices side by side, with peeled edge facing down, on the set jelly in the tin.
Chop any remaining melon into chunks and use, with 4 oz/100 g grapes, to fill the loaf tin.
Add remaining wine mixture, then chill overnight until set.
To serve, dip the terrine into a bowl of hot water for 2-5 secs, then carefully ease mixture away from the sides of the tin.
Decorate with the remaining grapes and strawberries.