Terrine of pomegranate and fresh fig
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- Maranda Engelbrecht
- 6 – 8
- Easy
- Health conscious
- 15 minutes
- 1 – 2 hours
- Bon Courage Gewürtzraminer Special Late Harvest 2004
Ingredients
- 3 cups 100% pomegranate juice
- 4 tablespoons gelatine
- 1/2 cup grenadine
- 3-4 fresh whole figs, unpeeled
- 2 tablespoons fresh pomegranate seeds
Cooking Instructions
Line a three to four cup container (like a loaf pan) with plastic wrap. Pour one cup of pomegranate juice into a small saucepan, add gelatine and melt over low heat.
Do not boil. Combine the remaining juice with grenadine. Add the juice from the saucepan to this mixture and stir. Pour one centimetre of juice in pan and place in deep freeze to set.
This will take five to 10 minutes. Remove and place figs in a row on top and carefully pour the remaining juice over. Sprinkle with pomegranate seeds, and place in refrigerator until set.
Cut in slices or in squares. Serve on a bed of rocket with crème fraîche as a salad, or serve as a dessert with a soft goat’s milk cheese on the side.
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