Recipe - Vanilla Terrine With Fruit Salad In Cointreau

1 One half 11 g; (0.4oz) sachets
; gelatine powder
450 ml Whipping cream; (Three fourths pint)
75 g Caster sugar; (3oz)
500 ml Pot Greek yogurt
2 teaspoon Vanilla extract
To serve: 720g jar fruit
salad in; liquor reserved
; cointreau. Large pieces of
fruit cut
; into quarters

Combine the gelatine powder with 3 tablespoons of the cream, then leave it
to soak for approximately 10 minutes.

Place the remaining cream in a saucepan along with the sugar, heating
gently until the sugar has dissolved. Do not boil.

Add the soaked gelatine mixture to the cream and whisk over the heat for a
few seconds. Remove from the heat.

In a mixing bowl combine together the yogurt and vanilla, then pour the
cream mixture through a sieve onto it. Mix thoroughly to incorporate then
pour into a plastic container measuring 15cm x 15cm x 5cm (6 x 6 x 2
inches).

Allow to cool, then cover and chill in the fridge overnight until set.

Reduce the liquor by half, by heating in a saucepan over a moderate heat.

To serve: Turn out the terrine onto a chopping board, loosening with a
palate knife. Cut into 6 slices, arrange on individual serving plates then
spoon fruit salad in cointreau alongside, drizzling over the reduced
liquor. Serve immediately.

Converted by MC_Buster.

NOTES : A light creamy dessert, simple to make and lovely to accompany
fruit salad in cointreau.Requires overnight chilling.

Converted by MM_Buster v2.0l.