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Prep time
15 minutes
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Cook time
4 hours
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Serves
18
Author Notes
This is one of my mothers recipes. It always comes out perfectly dripping in vanilla seeds with a great wobble.
Can be served with any seasonal fruit.
*Please note this a very generous recipe. —planchekitchen
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Ingredients
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14
Leaves of gelatine
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3 liters
Double cream
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3
Vanilla Pods Split
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1 liter
Whole Milk
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7 tablespoons
White Rum
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4
Sticks of Rhubarb
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350 grams
caster sugar
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250 milliliters
water
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250 grams
caster sugar for the Rhubarb
Directions
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Soak the Gelatine leaves for 5 minutes in cold water.
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Line a small loaf tin with cling film. In a small saucepan heat the milk with the vanilla pods, scraping out all the seeds into the milk. When the milk is nearly boiling turn it off. Stir in the sugar.
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Put the gelatine leaves in the milk (without the water) and stir until dissolved.
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Pour the whole mixture through a sieve onto the cream and
mix well. Stir in the rum.
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Fill the ramekins or loaf tin and leave to set for 4 hours.
To turn out, dip the loaf tin into hot water for a second or two. Cut
the terrine with a sharp knife into slices and serve each one with pieces of poaches rhubarb and crumbled shortbread biscuits.
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For the Poached Rhubarb:
Mix the caster sugar with 250ml of water in a saucepan and bring to the boil.
Meanwhile, cut the rhubarb into 5-10cm batons. Add the batons to the boiling sugar syrup, then immediately remove the pan from the heat. ...
Use a slotted spoon to remove the rhubarb batons from the syrup.
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