SERVE UP TER­RINE DREAMS

An­gela Day presents five dessert showstoppers with which you can im­press friends and fam­ily this fes­tive sea­son

The Star Early Edition - - ANGELA DAY VERVE -

IF YOU are en­ter­tain­ing over the hol­i­days, a dessert ter­rine is ideal for feed­ing a crowd. They do re­quire a lit­tle ef­fort, but the end re­sult is well worth it.

All the prepa­ra­tion can be done in ad­vance and the ter­rine kept in the freezer or fridge un­til serv­ing.

It is a good idea to spray your loaf pan with non-stick cook­ing spray and line it with cling film. This makes re­mov­ing the ter­rine eas­ier.

To turn the ter­rine out, fill a large basin with hot wa­ter and care­fully dip the base and sides of the pan or mould in it for a few seconds.

Turn it out on to a serv­ing plat­ter that you have moist­ened with wa­ter (this will help you move the ter­rine if it comes out slightly skew).

Give the pan a good shake and it should come free.

Ter­rines made with gela­tine should not be kept longer than 2-3 days as the gela­tine starts to go rubbery.

Frozen ter­rines should be re­moved from the freezer and placed in the fridge 15-20 min­utes be­fore serv­ing so that they are not rock hard when you want to slice them.

Dip your knife into a jug of hot wa­ter to make slic­ing the ter­rine neater and eas­ier.

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