Mango Fruit Terrine Recipe

Free Recipe Mango Fruit Terrine

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Mango Fruit Terrine Recipe

1 tb Gelatine powder
100 ml Boiling water; (3 1/2 fl oz)
300 ml Fresh orange juice; (1/2
-pint)
1 Mango; about 375g (12oz)
; in weight, peeled,
; stored and sliced
2 Peaches; peeled, stoned and
; sliced
250 g Strawberries; halved (8oz)

Mango Fruit Terrine Preparation

Sprinkle the gelatine on to the boiling water and stir until dissolved. Pour the dissolved gelatine into the orange juice, stir well and place in the refrigerator to cool. Mix the fruit and arrange in the bottom of a 24cm (9 1/2inch) terrine dish or 1.5 litre (2 1/2 pints) mould. Pour the cooled orange juice over the fruit, ensuring all the fruit is covered with the juice. Place the terrine in the refrigerator for about 3-4 hours until the jelly has set. To serve, place a serving dish over the top of the terrine and invert so that the jelly is unmoulded. Slice the terrine and serve at once. It does require chilling time. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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