Ingredients
White Wine Mango Jelly
500 g / 17.6 oz   Mango Purée
65 g / 2.29 oz   Sheet Gelatin
200 g / 7 oz   Sugar
250 g / 8.8 oz   White wine
250 ml    Water

Decorations
100 g / 3.5 oz   Accra 60%
Transfer Sheet, as desired
Transfer Sheet, as desired

Other Ingredients
800 g / 28.2 oz   Strawberry
400 g / 14 oz   Dark grapes
200 g / 7 oz   Cantaloupe melon balls
200 g / 7 oz   Blueberry
200 g / 7 oz   Mango cubes
140 g / 4.95 oz   Cherry
100 g / 3.5 oz   Kiwi
50 g / 1.76 oz   Raspberry
50 g / 1.76 oz   Nectarine slices
Mint leaves

Preparation
White Wine Mango Terrine
Soften the Sheet Gelatin and mix with the white wine, sugarand water. Dissolve the gelatin mixture in a microwave oven.Add in cold Mango Purée and mix well. Cool the stainlesssteel moulds in the fridge. Then coat the cooled moulds with athin layer of mango jelly. Fill the moulds with mixed fruits andpour into mango jelly. Work on intervals to ensure and evendistribution of fruits and jelly in the mould. Fill up to the topand chill for 5 to 6 hours.

Chocolate Decorations
Use a small spatula to spread thin patches of temperedAccra 60% on the hearts transfer sheet. Select desired pieceof decoration. Use comb scraper to make large and smalldark chocolate curls with the transfer sheet design of yourchoice.

Setting
Demould mango terrine and place on a blue glass plate. Addfinal touch to the dessert with patterened chocolate thins onthe side and chocolate curls on the top.

Decoration
Decorate with extra fruits and mint leaves.

Specialty Ingredients
#28001 Ponthier Mango Puree
#31102 Felchlin-Swiss Accra 60%
#70445 10 X 13 Transfer Sheet
#90070si Sheet Gelatin Silver