For the gelatin
500 ml of white wine
500 ml of water
1/2 cup (or 120g) of granulated sugar
1 piece of cinnamon stick
2 star anise pods
24 g (two 12g packets) of unflavored gelatin, prepared according to package instructions
For greasing
1 tablespoon of vegetable oil
For the fruits
1 cup of sliced strawberries
1 cup of thinly sliced orange
1 cup of thinly sliced green apple (or Italian plum cut in half)
1 cup of thinly sliced mango
For the gelatin
500 ml of white wine
500 ml of water
1/2 cup (or 120g) of granulated sugar
1 piece of cinnamon stick
2 star anise pods
24 g (two 12g packets) of unflavored gelatin, prepared according to package instructions
For greasing
1 tablespoon of vegetable oil
For the fruits
1 cup of sliced strawberries
1 cup of thinly sliced orange
1 cup of thinly sliced green apple (or Italian plum cut in half)
1 cup of thinly sliced mango
Step 1
In a pot, combine the white wine, water, sugar, cinnamon stick, and star anise
Bring to a boil
After boiling, let it simmer for 10 minutes
Then, remove from heat and let cool slightly before straining through a cheesecloth or fine-mesh sieve
Step 2
Once the mixture has cooled, add the prepared gelatin and mix well
Set aside
Step 3
Grease a mold for terrine with vegetable oil
Pour in about 1 cup of the wine-gelatin mixture and refrigerate for at least 10 minutes
Step 4
Assemble the terrine by layering the fruits, starting with strawberries
Pour in a little more of the wine-gelatin mixture and refrigerate for another 10 minutes
Repeat this process until all the fruits are used up and the gelatin is gone
Refrigerate overnight or for at least 8 hours
Serve in slices with whipped cream or vanilla ice cream.
