Try this Vanilla Terrine with Fruit Salad in Cointreau recipe, or contribute your own.
Suggest a better descriptionCombine the gelatine powder with 3 tablespoons of the cream, then leave it to soak for approximately 10 minutes. Place the remaining cream in a saucepan along with the sugar, heating gently until the sugar has dissolved. Do not boil. Add the soaked gelatine mixture to the cream and whisk over the heat for a few seconds. Remove from the heat. In a mixing bowl combine together the yogurt and vanilla, then pour the cream mixture through a sieve onto it. Mix thoroughly to incorporate then pour into a plastic container measuring 15cm x 15cm x 5cm (6 x 6 x 2 inches). Allow to cool, then cover and chill in the fridge overnight until set. Reduce the liquor by half, by heating in a saucepan over a moderate heat. To serve: Turn out the terrine onto a chopping board, loosening with a palate knife. Cut into 6 slices, arrange on individual serving plates then spoon fruit salad in cointreau alongside, drizzling over the reduced liquor. Serve immediately. NOTES : A light creamy dessert, simple to make and lovely to accompany fruit salad in cointreau.Requires overnight chilling.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 6 | ||
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Calories: 480 | ||
Calories from Fat: 240 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 36 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 98.9mg | 30 % | |
Sodium 100.6mg | 3 % | |
Potassium 414.8mg | 11 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 47.5g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
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