Apple terrine

Apple terrine

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  • Makes 1 terrine
  • Easy
  • Dairy free Fat conscious
  • 15 minutes (excluding setting time)
  • 30 minutes


  • 8-10 apples (pink lady or royal gala), peeled
  • 2 2/5 cups sparkling rosé
  • 2 2/5 cups clear apple juice
  • A pinch of Maldon sea salt
  • 4 dry gelatine, sponged in 150ml (2/3 cup) water

Cooking Instructions

Place the whole peeled apples in a saucepan. Add the sparkling wine, apple juice and salt.
Bring to a boil then gently poach the apples until soft (about 25 to 30 minutes).
Remove from the liquid and place in a terrine mould or waterproof loaf tin.
Strain the liquid through a fine sieve to remove any particles. Add the gelatine to the hot liquid and dissolve.
Pour over the apples and refrigerate for 4 to 5 hours.
Slice and serve as a starter with slices of cured salmon, as a cheese course with ripe Brie and biscuits, or as a dessert with dollops of crème fraiche and pink peppercorns.

Jacques Erasmus Recipe by: Jacques Erasmus
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