Franck's Berry Terrine

Why not try our Shiraz Rosé 2005 this summer with the following ultra-delicious recipe....

De Meye Shiraz Rosé 2005, made from 100% Shiraz and successor to the Blanc de Noir 2004, is now available from our cellar door and in the trade.

This easy-going rosé showcases tantalising aromas of candy-floss and ripe summer berries, with melons & peaches on the mid-palate. Crisp, with a subtle dry finish.

Why not try it this summer with the following ultra-delicious recipe made famous by well-known chef and restaurateur, Franck Dangereux from La Colombe Restaurant in Constantia, Cape Town.

Franck's Berry Terrine

1 bottle rosé
250g sugar
250g each of strawberries, raspberries, blueberries & blackberries
10 teaspoons gelatine powder

Put the wine, sugar and gelatine in a saucepan and whisk gently while heating until it reaches a gentle simmer. Switch off and allow to cool to body temperature. Mix the clean berries together. If the strawberries are large, cut them in half or quarter. Pour all the berries into a terrine dish. The jelly must be added in stages so that the berries do not float up. Pour one third of the jelly in and chill in the fridge for about half an hour. Pour another lot of jelly on top so that the berries are in contact with it and chill again. Finally add the last of the jelly so that the berries are covered. Cover with cling wrap and chill overnight.

Turn out the terrine and slice into thick slices. Serve with homemade peach sorbet or any ice cream of your choice

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