Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.
Variation: Use raspberries and strawberries instead of blueberries and plums, and chopped pitted mango instead of watermelon.
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I'd like to try this recipe but I find it unclear. Sieving the fruit will result in a "puree" I need to add the yogurt, but it's not clear whether the "puree" is the liquid that passes through the sieve or the solids left behind. The recipe suggests that it is the solids, but if the fruit is berries, I don't believe that would be the case. Please straighten this out!