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Yogurt and Fresh Fruit Terrine

Chef Gysela
Print Recipe
Course Side Dish
Cuisine American
Servings 4

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
Keyword Terrine