a stunning pudding to wow your beloved this weekend
Born in Portugal, her devoutly Catholic parents moved to Brazil when she was a baby. Her convent education necessitated that she keep her entertainment business dreams under covers,and she started off her career as a department store clerk, entertaining her co-workers.That aside, here is a tutti frutti terrine to keep her spirit alive.
Strawberries are plentiful here in southern Portugal at the moment but alas will be over in a couple of months, just when you really want them. Summer berries, however are scarce, so I had to use imported blueberries and raspberries padded out with a large bag of frozen fruits of the forest. I am sure with a bit of imagination you can make this pudding work with whatever fruit is available in season down your way.Whether you´re down Argentina way, its That night in Rio or you´re having a Weekend in Havana,The gang will all be there so lets do the Copacabana...."Beijo Bamba" enjoy
A Pink port and tonic terrine
You will need 2 x 900g loaf tins 19 x 12 x 9 cms deep
300ml Croft Pink Port
125ml tonic water
( if you cant find this, you could substitute 425 ml sparkling rose wine and failing that 125ml sparkling mineral water to 300ml of rose wine)
22g gelatine granules or leaf equivalent50g caster sugar
1 tbsp fresh lime juice
FOR THE FRUIT
110g each of blackcurrants,redcurrants and blue berries, or a combination of your own choice
Remove the stalks from the fruit and halve any strawberry that is larger than a quail s egg.Carefully mix all the fruit together in a large bowl. In a small saucepan heat half the port and tonic till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining liquid and lime juice.
Pour the liquid into a jug and allow to cool. Lay the fruit in the loaf tin with the smallest prettiest fruit first as this will be the top of the pudding when the terrine is turned out. Pour in all but 150ml of the liquid over the fruit. Lay a sheet of clingfilm over the tin. Place the other terrine on top then put two unopened tins as weights into the terrine and put in the fridge for one hour or until it has set. Warm up the remaining 150ml wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
Turn out the terrine by dipping it very briefly in hot water and inverting it on to a plate.
Use a very sharp knife (also dipped in hot water ) to cut it into slices.
This recipe can also be made in small individual ramekins if you are catering for large numbers.
Quantities can be doubled or reduced in the same proportions.