Alive and Cooking

Fruit Terrine

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(Serves 6)

500ml apple & mango juice
1 vanilla pod
1 tbsp gelatine
1 mango, sliced
200g strawberries, halved
1 peach, peeled and sliced
125g blueberries
¼ canteloupe, sliced


Simmer 100-150ml of the fruit juice in a saucepan with the vanilla pod.
Stir in the gelatine until completely dissolved. Remove the vanilla pod.

Whisk the remaining juice into the saucepan. Then remove from the heat.
Start lining your terrine mould with blueberries in the bottom, strawberries along the outer walls and peaches down the centre.

Lay the canteloupe slices along the outer edges of the mould, then fill with mango fillets, more canteloupe and a final layer of mango.
Stir the juicy syrup thoroughly, then pour over the fruit terrine.

Lightly press the fruit down, cover with cling film and place a light weight on top. Refrigerate for at least 3 hours.

Fruit Terrine