Fruit Terrine

Ingredients:

250g mascarpone cream

50g brown sugar

1 mango

3 kiwi

1 papaya

Raspberries

Vanilla

30 ounces of water

6g gelatin

Method:

Peel the fruit and cut into slices (1cm thick). In a wide saucepan, boil the water and sugar with vanilla. Poach the fruit slices for one minute then drain well with a slotted spoon and move to absorbent paper.

Add the warm syrup to the mascarpone to dilute it, then add the soaked gelatine and pour into a separate bowl. To assemble, line a casserole dish with plastic wrap, and make layers with the fruit, each time adding a little liquid. Let it stand for at least six hours in refrigerator before serving.

You can find more recipes using fresh local produce by visiting www.monprimeur.com.