Fruit Terrine
Layer 1: We start with cherries, which are the stars of this vibrant and fragrant dessert. The cherries are washed well, the pits are removed, and then mixed with sugar in a pot. The pot is placed over medium heat and allowed to boil, stirring gently, until the mixture comes to a boil 2-3 times. This process will intensify the flavors and allow the sugar to dissolve completely. Once the mixture has boiled, it is set aside to cool completely. After cooling, it is blended until a smooth paste is obtained, which is then strained through a fine sieve to remove any larger pieces. In another container, the gelatin is hydrated in 150 ml of cold water, letting it absorb the liquid for about 10 minutes. Then, it is gently heated over the fire, being careful not to boil, until completely dissolved. The dissolved gelatin is mixed with the cherry paste, cream, and vanilla sugar until homogeneous. The resulting mixture is evenly distributed into individual molds, which are placed in the refrigerator to set.
Layer 2: After the cherry layer has set, it is time to prepare the apricot layer. Fresh apricots, peeled and halved, are placed in a pot with sugar and boiled over medium heat for 2-3 boils. Once softened, they are allowed to cool, then blended well to obtain a smooth paste. The mixture is passed through a sieve to achieve a fine texture. The previously hydrated gelatin is added to the apricot paste, along with the cream and vanilla sugar, mixing well. This mixture is carefully poured over the cherry layer, which must be well set. It is placed back in the refrigerator to firm up.
Layer 3: The final layer is made from strawberries, which bring a sweet-tart flavor to our dessert. The strawberries are cleaned, washed, and placed in a pot with sugar. They are boiled for 2-3 boils, then allowed to cool. Once cooled, they are blended and passed through a sieve to remove the seeds. The gelatin, which has also been hydrated and dissolved in 150 ml of water, is added to the strawberry paste, along with cream and bourbon sugar. The mixture is homogenized and carefully poured over the apricot layer, which must be well set. The dessert is placed in the refrigerator for 5-6 hours or ideally overnight to allow the flavors to develop and achieve a perfect texture. Finally, it can be decorated with fresh fruits or mint leaves, giving it an elegant and appetizing appearance. Enjoy this refreshing and fruity dessert on warm days!
Ingredients: Layer 1: 400 g black cherries without pits, 7 tbsp sugar, 4 tbsp sour cream 12% fat, 150 ml water, 1 packet gelatin, 1 tsp bourbon vanilla sugar. Layer 2: 400 g apricots without pits, 7 tbsp sugar, 4 tbsp sour cream 12% fat, 150 ml water, 1 packet gelatin, 1 tsp bourbon vanilla sugar. Layer 3: 400 g strawberries, 7 tbsp sugar, 4 tbsp sour cream 12% fat, 150 ml water, 1 packet gelatin, 1 tsp bourbon vanilla sugar. Decorate with fruit sauce.
Tags: sour cream sugar fruits cherries strawberries recipes for children
