A colorful and refreshing summer dessert
Preparation time
20 min
Ingredients For
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800 g
-
x 1
-
-
x 4
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25 cl
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25 cl
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x 10
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Preparation
1
Soften the gelatin in cold water for ten minutes.
2
Rinse the fruit. Cut the strawberries lengthwise into 4 sections. Cut the nectarine into quarters, then into small cubes.
3
Boil the wine and water together along with the vanilla pod (after splitting it and scraping the contents with a knife) and sugar.
4
Remove from heat. Remove excess water from the gelatin and add it to the mixture. Let cool. Remove the vanilla pod.
5
Place a half-inch section of gelatin in a silicone cake mold. Refrigerate for around 1 hour.
6
Keep the gelatin pan in a warm double-boiler after removing it from heat. Remove the terrine from the refrigerator and arrange the fruit on the jelly. Pour a small amount of jelly in between each layer of fruit. Cover the terrine with plastic film and refrigerate over night.
7
Remove from the mold by submerging the bottom of the terrine in hot water for 10-15 seconds. Decorate with a few mint leaves.
