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.
fruit salad in cointreau.Requires overnight chilling.
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