Ingredients for two servings

  • 500 g mixed fruits, such as raspberries, strawberries, cherries…
  • 50 g sugar
  • 2 sheets of gelatine
  • 200 ml Champagne
  • 1 tablespoon lemon juice
  • 150 ml cream
  • 1 packet of bourbon-vanilla sugar

Wash the fruits and cook them with sugar and some water. Soak the gelatin in cold water. Take the fruits from the pot and fill suitable glasses half-full.

After pressing the water out of the gelatin sheets, add them to the hot but no longer boiling fruit juice and stir until it is fully dissolved. Add Champagne and lemon juice to a total of 400 ml. Pour the hot liquid onto the fruits and leave the terrine in the refrigerator over night until firm.

Whip the cream with the vanilla sugar into soft peaks and add to the fruit terrine. Garnish with some berries and serve.


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