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.
- 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
Stages of cooking
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.