Recipe: Summer Berry Terrine

This recipe creates a pretty dessert centrepiece with the bonus that it can be created up to a couple of days in advance. 

METHOD

Steps 1-8 can be prepared the day before.

1. Line bottom and sides of a large rectangular loaf tin approx. 25 cm X 9.5 cm with a single piece of glad wrap. 
2. Ensure there is a generous amount of glad wrap hanging over the outsides. 
3. Pour jelly crystals into heat proof jug. 
4. Add 1 C of boiling water and stir until jelly crystals are dissolved. 
5. Cool. 
6. Arrange the sliced strawberries and raspberries on bottom of glad wrapped lined tin.
7. Once jelly has cooled to room temperature but has not yet started to set, pour liquid jelly over berries. 
8. Refrigerate until set firm. 
9.  Place mascarpone, yoghurt, sugar and vanilla into a medium bowl. 
10. Whisk until smooth and well combined. 
11. Place gelatine and 1/4 c cold water into a heatproof jug (can reuse the jug used for the jelly). 
12. Whisk with a fork until combined. 
13. Stand for 5 minutes or until softened. 
14. Heat gelatine mixture in the microwave on high for 30 seconds or until gelatine has dissolved. 
15. Set aside to cool for 10 minutes. 
16. In a separate bowl whisk cream until soft peaks form.Do not overbeat.
17. Add lightly whipped cream and cooled gelatine to mascarpone mixture. 
18. Gently stir until combined. Working quickly, spoon over the set jelly in an even layer. 
19. Place sponge fingers over mascarpone mixture in lines lengthways, pressing down lightly. If using a piece of plain sponge, trim so it fits the tin snugly. 
20. Fold in the excess glad wrap  and wrap so the sponge finger or sponge is tightly covered.  
21. Weigh down with tins of food.  
22. Refrigerate for at least 8 hours, preferably overnight. 
23. To serve, turn terrine out onto a serving platter with the jellied berries presentation side upwards.