Slicing up this vanilla terrine will have your guests gasping in awe!
1. Start by placing the gelatine and the 3 tablespoons of cream in a cup and leave to soak for 10 minutes. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently until the sugar dissolves, taking care not to overheat the cream. Next add the soaked gelatine to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.
2. In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it is set.
3. Meanwhile make the raspberry coulis by sprinkling them with the sugar in a bowl. 3. Leave to soak for 30 minutes and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you are ready to serve the terrine.
4. To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a good shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little coulis over opposite corners of each one and decorate with the fresh raspberries and mint leaves.
Recipe for Vanilla Cream Terrine with Raspberry Coulis from Delia Smith's Summer Collection. Other Delia recipes can be found at www.deliaonline.com
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