Mango fruit terrine

Yield: 8 servings

Measure Ingredient
1 tablespoon Gelatine powder
100 millilitres Boiling water; (3 1/2 fl oz)
300 millilitres Fresh orange juice; (1/2 pint)
1 \N Mango; about 375g (12oz)
\N \N ; in weight, peeled,
\N \N ; stored and sliced
2 \N Peaches; peeled, stoned and
\N \N ; sliced
250 grams Strawberries; halved (8oz)

Sprinkle the gelatine on to the boiling water and stir until dissolved.

Pour the dissolved gelatine into the orange juice, stir well and place in the refrigerator to cool.

Mix the fruit and arrange in the bottom of a 24cm (9 1/2inch) terrine dish or 1½ litre (2½ pints) mould. Pour the cooled orange juice over the fruit, ensuring all the fruit is covered with the juice.

Place the terrine in the refrigerator for about 3-4 hours until the jelly has set.

To serve, place a serving dish over the top of the terrine and invert so that the jelly is unmoulded. Slice the terrine and serve at once.

It does require chilling time.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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