Strawberry Jelly Terrine
Deliciously light, this fantastic looking terrine can be made with any combination of your favourite berries including raspberries, blueberries, boysenberries and strawberries.
How to Cook
- 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.
1 cup dry or medium dry reisling wine
½ cup water
1 Gregg's Cinnamon Quill
1 packet Gregg's Strawberry Jelly
1 lemon, rind only
400 g strawberries, cut into halves or quarters