What does a foodie under stress?
Goes straight to the kitchen and prepares something comforting and yummy.
After a hectic week involving a small traffic accident (fortunately only a fender bender) I was taking refugee in my kitchen practicing a kind of gourmet yoga,
After lots of OOOms and some goodie sample testing I recovered my mental peace :)
Lima is a great city but traffic is..hmm..exciting.
Traffic rules are "flexible" and due to interpretation of the one with the more powerful car.
Don't get me wrong, I love to drive here because it provides you with the perfect adrenalin kick and strengthens your ability to react on the spot.
It's a kind of daily surviving training on an asphalt jungle and can win you the title of Iron Driver.
If you think I'm exaggerating check out this link from the TV series "You don't want to drive here"
which has devoted a whole chapter to traffic in Lima.
Back to my kitchen I decided that something fresh,light and easy to prepare would be the perfect way to relax.
This terrine is a stunner for summer parties and even people who usually don't eat dessert cause of diet reasons will love it.
And nobody will suspect it's so easy to make.
This is what you need:
About 900g of fresh summer fruits like strawberries, blackberries, raspberries and white or black grapes.
-2 sachets of unflavored gelatin powder (11g or 1/4 ounce each)
-2 cups cranberry juice or rose wine
-1/4 cup sugar , if you use rose wine take 1/2 cup of sugar
1 teaspoon freshly squeezed lemon juice
Remove stalks and halve or quarter strawberries so that they are not much larger than the other berries.
Gently mix together fruits in a large bowl.
Place berries in a loaf pan ( 6 cups capacity). Put some of the smaller berries on the bottom of the loaf pan.
Bring 1/2 the cranberry juice or Rose wine to a boil.
Remove from heat and whisk Gelatin powder, sugar and lime juice into it.
Make sure that everything has dissolved well, than add remaining fruit juice and let the mixture cool down.
*If you want some delicious extra flavor add 1 spoonful of fresh raspberry puree.
Pour gelatin mixture over the berries mixture until covered.
Lay a sheet of cling film over the tin.
Place another loaf pan or something similar to act as weight over the cling film to weight the mixture down and refrigerate over night or until firm.
Dip bottom of pan in hot water for about 10 seconds to unmold.
Slice with a sharp knife and decorate with some strawberry or mint leaves.
Serve pure or with Greek yogurt or Crème fraiche.
Serves 10 to 12 portions.