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Home > Free Gifts > Recipes > Fruit Terrine Recipe

Simple Children's Recipes - Fruit Terrine

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Warning - this recipe requires grown up assistance

Fruit Terrine courtesy of www.walkaboutcrafts.com


30ml (6 level teaspoon) powdered gelatine

450ml (¾ pint) clear grape juice or apple juice

275g (10oz) small even sized strawberries, hulled

200g (7oz) small black seedless grapes

4 large oranges, peeled, segmented and well drained

200g (7oz) small green seedless grapes

For the sauce:

225g (8oz) fresh raspberries, hulled, or frozen, thawed

icing sugar to taste

lemon juice


1. To make the jelly, sprinkle the gelatine over 150ml (¼ pint) of the grape juice in a small bowl and leave to soak for 2 - 3 minutes. Place the bowl over a pan of simmering water and stir until dissolved. Stir the dissolved gelatine into the remaining juice and mix well.

2. Pour a 5mm (¼ inch) layer of jelly into the base of a 750ml (1¼ pint) non stick (or non corrosive) loaf tin or mould. Chill until set.

3. Arrange the whole strawberries in a tightly packed layer over the set jelly. Arrange the black grapes in a thick layer over the strawberries, followed by the oranges, then the green grapes. Slowly pour the fruit jelly over the fruit until it just covers the final layer. Tap the mould very lightly on the work surface to remove any air bubbles. Chill for at least 4 hours or until completely set.

4. To make the sauce, puree the raspberries in a blender or food processor until smooth. Press through a sieve if liked, and add sugar and lemon juice to taste. Cover and chill.

5. To serve, dip the tin or mould in a bowl of lukewarm water for 10 seconds and inert onto a flat plate. Serve with the sauce or whipped cream

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