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Fruit and nut terrine

11 September 2006

Ingredients

(serves four)

For the terrine
12oz figs
10oz dried apricots
3oz hazelnuts
2oz almonds
2oz walnuts
6oz dried bananas
Desiccated coconut

For the honey tuile
1oz honey
2oz raw cane sugar
1oz low-fat spread
3oz wholemeal flour
1 egg white
Carob

For the purée 1 small mango
2 passion fruits
2oz raspberries

Method

Place the terrine ingredients into a food processor and blend until smooth. Press mixture into a 2 pint terrine and place in the freezer for 1 hour.

To make the tuile mix honey and sugar together. Add low-fat spread whisk in egg white then slowly add flour. Place in freezer for 30 minutes.

Spread thinly on baking sheet. Sprinkle with carob flakes bake at 200°F for 3 minutes. Remove from oven cut into 3 x 1in rectangles. Leave to cool on trays.

For the purée skin mango and liquidise with passion fruits. Pass through a fine sieve. Use the same method for the raspberry purée.

Turn terrine out and cut into 3 x 1in rectangles. Leave the terrine to soften in a warm kitchen for 30 minutes then roll in the coconut.

Serve with mango and passion fruit purée and raspberry purée with berry fruits to decorate and biscuits on top.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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