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    Summer Fruit Terrine with Toffee Cherries

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    Summer Fruit Terrine with Toffee Cherries

    This refreshing dessert can be made in individual glasses if you prefer.

    • Preparation time: 30 minutes plus overnight chilling
    • Cooking time: 15 minutes
    • Total time: 45 minutes plus overnight chilling 25 minutes

    Serves: 6 - 8


    • The terrine
    • 8 sheets Costa Fine Leaf Gelatine
    • 125g caster sugar
    • 300ml sweet white wine eg Muscat-de-Beaumes de Venise
    • 125g redcurrants, stalks removed
    • 300g strawberries, hulled and halved if large
    • 300g loose cherries, pitted
    • 250g raspberries
    • The toffee cherries
    • 125g caster sugar
    • 2 tbsp liquid glucose
    • 12 loose cherries with stalks


    1. Soak the gelatine leaves in a little cold water for 5 minutes until soft.
    2. Dissolve the sugar in 100ml water over a gentle heat, increase the heat and boil for 3 minutes until syrupy. Strain the gelatine through a sieve and add to the syrup, stirring until dissolved. Add the wine, stir and cool for 20 minutes.
    3. Pour just enough of the liquid into the base of a 1kg non-stick loaf tin or mould to cover the bottom. Leave to set in the fridge while you prepare the fruit.
    4. Spread the fruit over the base of the mould, keeping it in layers. Pour the remaining wine syrup over, cover with clingfilm, and chill overnight.
    5. For the toffee cherries: Dissolve the sugar in 50ml water over a gentle heat. Add the glucose and raise the heat without stirring until the mixture turns pale gold. Leave for a minute or two for the bubbles to subside.
    6. Holding the cherries by their stalks, dip into the caramel and place to set on a lightly oiled foil-lined baking sheet.
    7. Dip the base of the mould or tin into hot water for 5-10 seconds and turn the terrine out onto a serving dish. Decorate with the cherries.

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    Notes on ingredients

    Liquid glucose is available from your local chemist.


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