Tropical Fruit Terrine

From Impressions of Food, SPC Ltd, 1985.

I don’t often use tinned fruit and even more rarely make gelatine-type dishes so it was a bit odd to settle on making one when the weather had turned suddenly cold.

I took a 400g can tropical fruit salad and another of apricot halves and drained them. Into the syrup I stirred a cup of desiccated coconut. This mixture was heated to boiling point and then simmered for another minute. This was now drained through a sieve squeezing as much of the syrup out of the coconut as possible. The coconut was dispensed with.

I now mixed together in a bowl ¼ cup caster sugar and 2 tablespoons gelatine. Two egg yolks were beaten into this until it became pale and creamy. The syrup was now heated to boiling point and poured into the bowl and whisked immediately until it had thickened slightly.

A can of passionfruit puree was now added together with ½ cup cream. When the mixture had cooled a little the fruits were added and the mixture poured into a loaf pan to set.

This proved to be pleasing and light for finishing a meal. A slice of the terrine was served with some more tinned apricots and their juice.

Taste: ✔✔✔      Ease of cooking: ✔✔✔