Deliciously light, this fantastic looking terrine can be made
with any combination of your favourite berries including
raspberries, blueberries, boysenberries and strawberries.
Ingredients
Method
Combine the wine, water, Gregg's Cinnamon Quill and Gregg's
Strawberry Jelly crystals in a small saucepan. Remove the
rind from the lemon, using a potato peeler. Add the rind to the
saucepan. Cook over low heat, stirring constantly, until the jelly
crystals dissolve. Remove from the heat and leave to cool.
Remove the Gregg's Cinnamon Quill and lemon rind.
Pour in enough of the mixture to cover the base of a terrine or
loaf tin (5 cup capacity) to a depth of about 1cm. Chill the
terrine until the jelly has set (approximately 2 hours). Chill the
remaining mixture until it has the consistency of unbeaten egg
white.
Fold the strawberries into the partially set jelly. Carefully
spoon the mixture on top of the jelly in the terrine. Chill until
set.
Dip the terrine briefly into hot water, then place a serving
platter over the top of the terrine. Holding both the terrine and
platter firmly, turn upside down and give a downwards shake to
dislodge the jelly.
Remove the terrine and cut the jelly into slices for
serving.