Garden Pavilion Note Book ‘Yogurt and Fresh Fruit Terrine’
ter·rine noun
a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Hmm… Goggle did not help much. A terrine is a meat thing served cold. In context from a health restaurant, a terrine container of yogurt and fruit. No Meat in the recipe … Check it out.
Yogurt and Fresh Fruit Terrine
Equipment
- Sauce pan
- Terrine 18inch
- Bowl to hold the fruit.
Ingredients
- 1 1/2 Oz Gelatin
- 3/4 Cup Sugar
- 3/4 Cup Water
- 1 Cup Sherry sweet
- Zest of one Orange
- 2 Red Apples Cut in 1/8ths
- 2 Pears Cut in 1/8ths
- 2 Lemons Juiced added to apples and pears
- 1 pound Red Grape seedless
- 1 Orange Segmented
- 1 mango
- 8 Peach halves sliced
- 1 quart Blue Berries
- 2 quart Strawberries
- 2 quart Plain Yogurt
Instructions
- In a Sauce pan combine sugar, water , sherry and orange zest. Bring to a boil.
- Add apples, peach poach 1 1/2 minutes.
- Add pears to the poaching liquid 1 1/2 minutes.
- Add the grapes to the poaching liquid 1 minute
- Remove the fruit from the poaching liquid. Cool
- save the poaching liquid
- add to the remaining fruit
Preparation of Binder & Yogurt mix
- dissolve gelatin in poaching liquid over low heat.
- in the temped gelatin/poaching liquid – stir in the yogurt.
- with care – fold in the yogurt.
- pour the yogurt mix into the terrine and place in the fridge*.
Strawberry Couli
- Puree one quart of strawberry in a blender.
- Adjust consistency with simple syrup**
Notes
Side Note.
*line the terrine pan with plastic wrap prior to pouring in the yogurt mix.
** Sauce Consistency == dip’ a wooden spoon into the coulis. draw a line on the back of the spoon with your finger. the sauce should hold a line on the back of a wooden spoon