Mixed Berries and Mulled Wine Terrine

Ingredients

1 (720 gram) jar mixed berries in mulled wine, drained, reserving the liquor

2 (11 g) sachets gelatine granules

200 mls pot creme fraiche flavoured with ½ tsp ground cinnamon

Preparation

Place the berries in the base of a 600ml (1pint) jelly mould.

Next place the liquid from the berries in a saucepan and gently heat, then gradually whisk in the gelatine. Heat further until the gelatine has dissolved.

Cool slightly, then pour into the jelly mould and refrigerate overnight.

To Serve: Plunge the jelly mould into a bowl of warm water, then turn out onto a chopping board and slice. Serve immediately with the cinnamon flavoured creme fraiche.