Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
A pretty, pretty simple and simply healthy treat you’ll want to make again and again! Note: this is one you’ll want to start the night before, or first thing to give the terrine a chance to set well.
For the terrine
For the blackberry coulis
For the garnish
  1. Bring the cream to room temperature and in a small bowl, mix 5/6 tablespoons of cream with the gelatin powder*. Stir well and leave it to soak for a few minutes.
  2. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently, just until the sugar has dissolved (it’s important not to overheat the cream, so draw the pan off the heat as soon as you can feel all the sugar has dissolved). Then add the soaked gelatin to the hot cream, put the pan over a low heat and whisk everything together well for a few seconds. Again, don’t over heat and don’t worry if you have a few small lumps – they’ll sieve out in the next stage. Remove the cream mixture from the heat.
  3. In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatin cream mixture through a fine sieve. Mix everything together very thoroughly and pour the mixture into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it’s set.
  4. To make the blackcurrant coulis, de-stalk the blackcurrants and then sprinkle them with the sugar in a bowl. Leave to soak for 30 minutes, and then whiz them in a food processor or stick blender until as smooth as you can get them. Then sieve them into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you’re ready to serve the terrine.
  5. To serve, slide a palette knife around the edges of the plastic box just to loosen the terrine, then carefully dunk the bottom of the box into a bowl of warm water for a few seconds.
  6. If serving the terrine at the table, place a flat plate over the top of the box and turn the whole thing over, giving it a firm shake as you set it down. The decorate the top with raspberries and mint leaves, in such a way as to be a so you can easily cut it into six portions at the table. You can drizzle a little coulis over the top, and serve the remainder in a separate jug.
  7. Or, turn the terrine out onto a board and cut it into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
  8. Either way… ENJOY!
Recipe Notes

Make sure you use regular gelatin power (not collagen hydrolysate) or the liquid won’t set…  I have been there!  I use this grass-fed gelatin powder.