Fruit terrine with english custard

Yield: 8 servings

Measure Ingredient
8 \N Gelatine leaves; soaked in cold
\N \N ; water
1½ pint Sugar syrup
1½ \N Floz Kirsch
4 ounces Strawberries
4 ounces Blueberries
4 ounces Raspberries
4 ounces Blackberries
4 \N Egg yolks; large, free range
\N \N ; and fresh
2 ounces Caster sugar
1 \N Vanilla pod; opened
½ pint Milk
½ pint Double cream

FOR THE CUSTARD

Drain off the water from the gelatine, then dissolve in the sugar syrup.

Leave to cool off slightly, then add the Kirsch. Arrange a layer of strawberries in the base of a terrine and cover with a little syrup, chill until set. Repeat the process until all the fruit and syrup have been used, leaving each layer to set before adding the next.

Chill the terrine until completely firm and de-mould. Cut the terrine and plate. Serve with creme fraiche and a mint sprig.

For the custard: Whisk eggs and sugar together until white and light. Warm through the milk, cream and vanilla and whisk in the eggs/sugar mixture.Stir continuously over gentle heat until the mixture starts to thicken, remove immediately and pass though a fine sieve.

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Carlton Food Network

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