Champagne terrine of summer pudding
“A very pretty and slightly more sophisticated play on a classic. Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day. TIP - can be made up to 2 days in advance.”
📷 Maria Ryan
SERVES 8
Prep time: 20 mins | Cook time: 10 mins
500g fresh strawberries, hulled
200g fresh raspberries
100g fresh blueberries
½ cup caster sugar
¼ cup triple sec or other orange liqueur
1 bottle champagne, or sparkling wine
3 tblsp gelatine, sponged in cold water, or 6 gelatine leaves softened in cold water
6 slices stale white sandwich bread, crusts removed
whipped cream, to serve
Combine berries, sugar and triple sec in a saucepan. Bring to the boil and remove from heat. Drain berries and set aside. Pour hot juice into a measuring jug and add gelatine. Stir until dissolved. Add enough champagne to make liquid up to 500ml in total. (Drink the rest!) It will bubble up so just be patient until it settles.
Grease/spray a loaf tin with oil and carefully line with cling film, bringing it up over the sides in order to contain the liquid. Be careful not to put any holes in it.
Cover the base of the tin with a layer of the jelly then layer slices of bread, then berries, and jelly in that order, finishing with a bread layer and ensuring that the bread is thoroughly soaked with the jelly. Refrigerate until set.
Turn out tin onto serving plate and peel away the cling film. Slice and serve with sweetened whipped cream.
Recipe and image from the Plated by Tina Duncan (Published by Camberdown Press, RRP $60.00).
