Fruit Terrine Recipe
Ingredients
| 4 tbsp ginger wine | ||
| Agar agar | 2 Tablespoon | |
| 1 bottle medium-sweet white wine | ||
| 1 large Charentais or Galia melon | ||
| 6 oz/175 g seedless green grapes | ||
| Fresh strawberries to decorate | ||
Directions
Heat the ginger wine to boiling point, then sprinkle in agar agar and blend to a paste.
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.
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.
Chef
