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Terrine of blueberries and sweet wine
Curtis Stone
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serves 6-8
750 ml/1 bottle sweet white wine (botrytis semillon)
7 leaves of gelatine
4 punnets of blueberries, washed
50 g/2 oz icing sugar, sifted, for dusting
200 ml/7 fl oz cream, lightly whipped
1. Pour the sweet wine into a large saucepan and bring to a simmer.
2. Soak the gelatine in a bowl of cold water until softened. Squeeze out the gelatine leaves and slowly add to the hot wine, stirring constantly.
3. Place the blueberries into a 31/2-cup capacity terrine mould. Pour over the wine, reserving 100 ml/31/2 fl oz and set in the fridge for 2 hours. (Keep the reserved wine at room temperature so that it doesn’t set.)
4. Once the terrine is set, pour the remaining 100 ml/31/2 fl oz of wine over the terrine, ensuring that none of the blueberries are above the surface. Return to the fridge for 1 hour.
5. Dip the base of the terrine mould into hot water to loosen the sides. Invert the terrine onto a platter and slice with a warm knife. Dust with the icing sugar and serve with the whipped cream.
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