FRESH BERRY TERRINE
This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert.
Categories Breakfast & Brunch
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
- Pour ½ 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 1½ 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 and whisk to combine.
- Carefully pour the warm gelatin mixture over the berries. 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. Cut into 1-inch slices with a sharp knife.
- Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.
Nutrition Facts : ServingSize 1 slice, Calories 85, Fat 0 g, Carbohydrate 20 g, Protein 2 g, SaturatedFat 0 g, Sugar 17 g, Fiber 2 g, Sodium 10 g, Cholesterol 0 g
SUMMER BERRY TERRINE
A refreshing and colourful dinner party desert
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 5
Steps:
- For the compote, hull strawberries and halve or slice if large. Put currants and blackberries (if using) into a pan with the sugar and 3 tbsp water and bring to the boil, stirring. Simmer for 5 mins until softened, add remaining fruits and cook for a couple more mins. Remove from the heat, add cassis, if using, then cool.
- Line the base of a 1kg loaf tin with a long strip of double thickness baking parchment, allowing some overhang at the narrow ends to make lifting easier. Slice the cake into long thin strips to allow for 3 layers. Use offcuts for 'patching'.
- Cover the base of the tin with one layer of cake, trimming offcuts to fit snugly. Spoon in half the fruits with some juice on top. Fit another layer of cake on top, then the rest of the fruits and finally a top layer of cake. Reserve leftover juice to pour over the cake when it is turned out. Press lightly down to squash the fruits into the cake, cover with cling film and put something heavy on top to weight it down. Chill overnight.
- Transfer to a plate, using the paper to help loosen and lift it out. Spoon enough of the reserved juice over to moisten (any left over can be used as a drink with fizzy water). Serve with a bought or homemade coulis or cream.
Nutrition Facts : Calories 403 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!
This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice.
Provided by French Tart
Categories Gelatin
Time P1DT5m
Yield 1 Fruit Terrine, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
- First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
- In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
- Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
- When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.
Nutrition Facts : Calories 90.1, Fat 0.5, Sodium 5.1, Carbohydrate 20.7, Fiber 2.8, Sugar 10.6, Protein 2.8
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