Summer fruit terrine

Definitely on the retro scale and almost forgotten, this is another one of my nostalgic recipes that I have elevated over the years. At boarding school, jelly with custard was a treat, usually on a Sunday if I recall. Bearing in mind that I had only just turned 4 when I started boarding school, many of the small joys in life at that stage revolved around food. Nothing gourmet, just food!

Preparation time : 15 min, plus 6 hours for setting Cooking time : 5 min Servings : 1 loaf tin
  • 7 leaves gelatine
  • 1 l white or rose wine
  • 150 g sugar
  • 1 vanilla pod - spilt lengthways and seeds scraped
  • 750 g strawberries, hulled and halved
  • 250 g blueberries
  • 400 g raspberries

Place the gelatine in a bowl of cold water and leave to soften. 

Heat the wine, sugar and split vanilla pod in a saucepan over a medium heat to dissolve the sugar. Do not boil. 

Remove from the stove then stir in the softened gelatine leaves until dissolved. Leave to cool.  

Line a loaf tin with a few sheets of cling wrap, ensuring that the corners are neat. Place a line of strawberries down each long side, cut side-down. This will become the presentation side when the mould is inverted later. 

Arrange the rest of the berries in a random fashion. Fill the tin with the cooled liquor, 

cover with more cling wrap and place a board and a light weight to hold the fruit in place. 

Refrigerate for a minimum of 6 hours or until the gelatine has set. Once set, remove the folded-over cling wrap layers, and invert the terrine onto a board or serving platter. 

Remove the loaf tin, then working from one end, carefully peel back the cling wrap. 

Serve slices of the terrine with a crème anglaise. 


Gelatines vary, so it’s best to follow the instructions on the packet and convert the ratios to this liquid amount. I prefer leaf gelatine, but use powder if you are more comfortable with that. I reduce the amount of gelatine by 20% for a softer set. 

A recipe extract from 'Summer food' by Tjaart Walraven, published by Penguin Random House. 

Summer food by Tjaart Walraven