SERVE UP TERRINE DREAMS
Angela Day presents five dessert showstoppers with which you can impress friends and family this festive season
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.