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: ✔✔✔
