Time
20 min
Serving
8 persons
Calories
85
It’s perfect light summer dessert. What’s more, it’s a breeze to make and can be prepared several days ahead of time. The gelatin acts as a preservative; berries that can quickly languish in the fridge keep for days on end when suspended in grape-flavored “Jell-O.” Feel free to mix up the fruit but avoid pineapple, kiwi, mango, papaya, figs or guava, as they contain enzymes that will prevent the gelatin from solidifying. I love this terrine with shortbread, sugar cookies, or toffee almond sandies on the side.
Ingredients
- mixed berries, such as blueberries, raspberries, blackberries and strawberries: 1.25 pound (cut the strawberries in half)
- white grape juice: 2 cup (best quality)
- unflavored gelatin: 2 packets (1/4-oz)
- sugar: 3 Tbsp
Metric Conversion
Stages of cooking
-
Ingredients.
-
To begin, pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
-
Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved.
-
Pour the mixture over the thickened gelatin.
-
Whisk to combine.
-
Carefully pour the warm gelatin mixture over the berries, and then chill in the refrigerator for 4 to 5 hours, or until very firm.
-
To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn’t get wet).
-
Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again.
-
Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Slice with a sharp knife.
