A Terrine Of Summer Fruits Recipe

First, prepare the fruit.
Remove the stalks and halve the strawberries if they are any larger than a walnut.
Mix the fruits together, taking care not to bruise them.
Heat half the rose wine till it starts to simmer and then whisk in the sugar and gelatine.
Make sure which everything has dissolved before adding the remaining wine and the limejuice.
Set the liquid aside to cold.
Arrange the fruit in the tin, with the prettiest and smallest fruit on the bottom, as this will be on the top when turned out.
Pour all but 5 fluid ounces of the cooled liquid over the fruit and cover with a sheet of plastic wrap.
Place the second tin on top and weigh it down with a couple of cans or possibly some kitchen weights.
Place the terrine in the fridge for an hour or possibly till it has set.
Then remove the plastic wrap and top up the terrine with the remaining 5 fluid ounces of liquid.
Re cover with plastic wrap and return to the fridge overnight to set.
To serve, turn out the terrine by dipping the tin very quickly in warm water and inverting it onto a plate.
Serve with Greek lowfat yoghurt.
Preparation is easyYou will also need 2 x 2 lb.
(900 gram) loaf tins, 7 1/2 x 4 3/4 inches deep (19 x 12 x 9 centimetres deep), preferably non-stick.
Preparation time is 2 hrs.
Leave overnight in the fridge.