Chef Indith Naotunne at Spice Island
‘I made my first fruit terrine more than ten years ago. Since then, I’ve adapted the recipe to make it my own. It’s healthy, because I use less sugar and add more juice to compensate. This dessert is simple to make but looks beautiful – it will grab your guests’ attention, because they’ll wonder how you made it.’
(Serves eight to ten)
1 cup cranberry juice
1 cup raspberry juice
2 envelopes plain gelatin
½ cup light brown sugar
2 tablespoons fresh lemon juice
5 cups mixed ripe berries
1 Mix the cranberry juice and the raspberry juice together.
2 Pour half a cup of the cranberry-raspberry juice mix into a small bowl, then sprinkle the gelatin over it and leave it to soften for five minutes.
3 Heat the sugar with half a cup of the cranberry-raspberry juice mix in a medium saucepan over medium to high heat and stir until the sugar is dissolved.
4 Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is completely dissolved. Stir in the remaining cup of the cranberry-raspberry juice.
5 Place the berries in a 20cm x 10cm loaf tin. Pour the juice mixture over them and press the berries down so they are submerged.
6 Cover the loaf tin and refrigerate until the mixture is thoroughly chilled and set. This should take at least three hours.
7 To serve, run a table knife around the inside of the tin and dip the tin in hot water for about five seconds. Then invert onto a serving platter and shake to release the terrine. Cut into slices and serve.