Fruit Terrine and Fruit & Date Rolls Kabobs/Skewers
A refreshing and easy vegan fruit terrine that is great for any occasion. Accompany them with some fruit skewers dipped in chocolate and a slice of chocolate cake for an easy impressive dessert platter.
Keyword: date rolls, fruit kabobs, fruit skewers, fruit terrine, vegan fruit terrine
Author: Teenuja Dahari - veganlovlie.com
Agar Agar Jelly:
(for one mini loaf pan 5.5 x 3 x 2.5 inch, serves 4 - 5 as part of the platter)
6cmagar agar strands*[2.5 inches cut across, 4 g], see notes
½vanilla beanor 1 teaspoon vanilla extract
1tablespoonmaple syrupoptional, or use sugar
½orangesegmented (outer membrane removed)
200gmixed frozen berries1½ cups
1tablespoonjam of choice
Chocolate Dipped Fruit and Date Rolls Skewers:
(decide quantities as required depending on the number of skewers needed)
100gor more as needed vegan dark chocolate
Date Rollsin flavour of choice from Natural Delights
Various fruitscut into cubes if large
To make the fruit terrine:
Start by segmenting the orange. Cut the top and bottom off, enough to expose the pulp. Place the orange flat on the board and run the knife under the rind as close as possible to the pulp to remove the pith. Work your way all around the orange to remove all the rind. You can come back on spots that you’ve missed to remove all the pith.
To remove the segments, work over a bowl to catch the juice. Insert the knife on each side of each segment to make a V-cut in between the membranes. Once all the segments are removed, squeeze the remaining pulp to extract all the juice. Keep the juice for later to dilute the jam.
Arrange the segments on the bottom of the loaf pan. Top with the frozen berries to fill the pan. Set aside.
Scrape the inside of the vanilla pod to remove the beans. Place in a saucepan along with the rest of the ingredients for the agar agar jelly.
Place on medium temperature and allow to heat up until the agar agar is completely dissolved. Once all agar agar is dissolved, allow the liquid to boil for another full minute. Remove from the heat and pour immediately and evenly around into the loaf pan to fill all the spaces and cover all the fruits.
Do not disturb the pan or the agar agar may fail to set. Allow to cool and then refrigerate for at least 4 hours or overnight.
To demould, gently run a knife around the edge taking care not to bruise the jelly or the pan. Then flip onto a plate. You may need to shake the pan gently to detach the terrine.
Alternatively, you can immerse the outside of the pan in some hot water to loosen the jelly around the edge.
Using a very sharp knife, gently and slowly cut slices across.
Dilute the jam with the orange juice and smear on a plate. Place a slice of the terrine on top. Garnish with mint leaves and some lime zest. Serve cold.
To make the fruit skewers:
Insert fruits and date rolls on the skewers. Set aside.
Melt the chocolate in a double boiler. Once chocolate is melted, dip each skewer halfway into the chocolate.
Place skewer on a plate on the side that is not coated and allow the chocolate to harden again. Serve as part of the dessert platter along with the chocolate cake and fruit terrine.