Combine 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|
|Calories from Fat: 240 (50%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 480
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