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Clarissa

Clarissa Jimenez

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Recipe of Fruit terrine
Recipe

Fruit terrine

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This is a delicious dessert based on fruits and gelatin. You can do it in the form of sandwiches to share with everyone.
Learn more about Clarissa Jimenez

Ingredients

20 portions
  • 8 envelopes gelatin
  • 1 cup Water, cool
  • 250 grams strawberry, washed, and cut into pieces
  • 1 Kiwi, peeled and sliced
  • 4 figs, sliced
  • 1 liter grape juice
  • 1/4 cups wine, candy
  • 1/2 liters Water
  • 1 cup sugar

Preparation

Hydrates the gelatin in the cold water.
Dry the fruits well with absorbent paper (the drier they are, the better they stick to gelatin); reservation.
Warm the juice of grapes, wine and rest of the water in a pot, to dissolve the sugar and the already hydrated gelatin. Pour a little into a mold (which must be previously moistened and refrigerated, and let this mixture cool until it begins to thicken, but without curdling.
Spread the fruits in layers, each of a certain variety, seal the set with the remaining not very hot gelatin, and refrigerate for two hours, or until completely set.
Carefully unmold, you can decorate with fruit to serve.

TIPS

You can use the fruits that are your preference.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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