Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis


  • 425ml double cream
  • 75g golden caster sugar
  • 7g leaf gelatine (4 sheets, each measuring about 11 x 7.5cm)
  • 425g Greek yogurt
  • 2 teaspoons Ndali Fairtrade Vanilla Extract Intense
  • 225g blackcurrants
  • 75g golden caster sugar
  • + 2 more ingredients
    • 175g raspberries
    • Fresh mint leaves

Begin by placing the gelatine leaves in cold water and leave them to soften for 5 minutes. Meanwhile, place the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it’s important not to overheat the cream). Next, remove the gelatine from the water and squeeze out the ...

View full recipe at SpringPad


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