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Strawberry Terrine

Strawberry Terrine

This strawberry terrine served with the Geranium Cream and the Orange Coconut Shortbread Thins, makes a stunning dessert for Christmas Day. All three components can be made one or two days beforehand - in fact, the shortbread's flavour will improve if made a week before.


  • 300 gram bag frozen raspberries
  • 4 cups water
  • ½ cup sugar
  • 2½ tblsps gelatin
  • ½ cup water or merlot wine
  • 2 punnets strawberries, hulled and halved if large


  1. Put the raspberries, water and sugar into a large saucepan and bring to the boil. Mash with a potato masher and then lower the heat and simmer for 10 minutes.
  2. Strain through a muslin lined sieve, discarding the seeds and pulp.
  3. Sprinkle the gelatin over the water or wine and allow to sponge. Dissolve over hot water or place in the microwave on high power for 20 seconds. Stir to dissolve.
  4. Stir the dissolved gelatin into the raspberry liquid and set aside to cool.
  5. Pour sufficient juice into a 6-cup capacity loaf tin to a depth of about 0.5cm. Place in the refrigerator and when the layer has set arrange about 1/3rd of the strawberries on top. Pour over a little more raspberry juice to cover the fruit and return to the fridge again until firm. Continue in this way until all the strawberries and juice have been used up. Refrigerate overnight until firm.
  6. To turn out, dip the tin quickly into hot water, only for 2 seconds, and then invert on a serving dish. If the jelly will not release, do not dip it again in water but give it a firm shake - holding onto both the plate and the mould. It will release. Patience is needed so you do not end up with melted jelly all over the plate. Serve in slices with the Geranium Cream and Orange Coconut Shortbread Thins.

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