I need to make a berry jelly terrine in a loaf pan but am concerned about it sticking.
Are they generally difficult to get out?
I don't want to line with cling film as don't want wrinkles in the jelly.
Could baking paper work or should I just put it in with nothing lining - the pan is non stick.
any suggestions?

Wet it, Helen, before you fill it, and if there is any difficulty unmoulding dip it carefully (and briefly) into hot water. It will be a doddle!

This is what I have for my biscuits and it works wonderfully.

[www.tupperware.co.nz]

This is also very handy

[www.tupperware.co.nz]

Also, here is the link to find a distributor near you.

[www.tupperware.co.nz]


Good luck J1...

Dont forget to have two loaf tins - one to weight down the terrine which will make it easier to slice - it helps to heat the knife before slicing also

Four legs good, two legs bad. George Orwell

You could use a silicon mold. I find that they don't give a shine like a naked metal tin but that they also allow for easy removal.

Helen - I'd use a well greased terrine tin and then dip briefly into hot water before unmoulding it. Maybe tinfoil if you can line the tin without any creases (abracadabra)!
Regards,
Dawn