Weekend Herald - Canvas

Vanilla Citrus Terrine


Ready in 15 mins + chilling Serves 6-8

1¼ cups cream

½ cup sugar

2 tsp vanilla extract

Zest of 1 orange, finely grated

Zest of 2 limes, finely grated

½ cup mixed orange and lime juices 5 tsp powdered gelatine

2½ cups Greek-style yoghurt Orange segments, to garnish (optional)

Combine cream, sugar and vanilla in a pot and bring to a low simmer. Place orange and lime zests and juices in a small bowl or jug, sprinkle the gelatine over the top and stir until absorbed. Stir into hot cream until dissolved.

Remove from heat and stir in yoghurt until evenly combined. Divide between 6-8 small bowls or individual flexible moulds or transfer to a large serving bowl or mould. Cover and chill for 3 hours or until set. To serve, leave in bowls or turn out on to plates and garnish with orange segments, if desired.

This silky, beguiling dessert is a favourite in our house. It can be made up to 24 hours in advance and chilled until needed. For individual servings, divide the mixture between small bowls or shape it in flexible silicone moulds so you can turn it out. Alternativ­ely serve it in one large mould or serving bowl. You can use any combinatio­n of citrus zest and juices.


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