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Type of cooking:
No cooking needed
Preparation time: 480 minutes
Ingredients (for 8 people) :Method: Chill a 900g loaf tin in the freezer. Meanwhile, place the caster sugar and blueberry juice drink in a pan and heat gently, stirring occasionally. Once the sugar has dissolved, boil rapidly for 1 minute.
Place 150ml cold water in a small bowl, push 8 gelatine leaves beneath the surface and leave to soak for 2-3 minutes. Add the mix to the hot juice and stir until the gelatine has dissolved.
Next scatter 350g British strawberries into the chilled loaf tin, pour over half the gelatine mix and freeze for 45 minutes until set.
Mix the remaining juice mixture with 2 x 150g pots strawberries and cream yogurt and spoon over the set jelly.
Chill in the fridge for at least 2 hours, or until set.
To serve, fill a small roasting tin with warm water and dip the sides of the filled loaf tin into the water for 30-40 seconds.
Place a plate over the top of the jelly, quickly turn the plate and tin over and lift the tin off.
Decorate the terrine with chopped strawberries and fresh mint leaves.