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
BERRY AND BANANA TERRINE
Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
Provided by Elise Bauer
Categories Dessert Banana Berry Blackberry Blueberry Gelatin Jello Strawberry
Time 3h20m
Yield 8
Number Of Ingredients 4
Steps:
- Soften the gelatin: Put 1/4 cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.
- Make grape juice gelatin base: Put another 1/4 cup of the white grape juice and a 1/2 cup of sugar into a saucepan and heat on medium high heat until the sugar has dissolved. Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1 1/2 cups of grape juice.
- Put fruit in loaf pan, cover with grape juice gelatin mixture: Put the berries and banana slices in a 4x8 loaf pan. Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.
- Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.
- Un-mold: To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release. Run a dull knife around the edge of the pan as well. Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold. Slice to serve. Adapted from Martha Stewart's now defunct Everyday Food magazine. Links: Strawberry Rhubarb Terrine - here on Simply Recipes Vegan version made with agar from Fatfree Vegan Kitchen.
MIXED BERRY TERRINE
I found this recipe in Everyday Food and adapted it to my liking. It's a great low-fat dessert. Fruit should total about 6 cups. You can adjust the recipe by using whatever gelatin flavor and fruit(s) you prefer. It makes a beautiful presentation when molded in a loaf pan. For an everyday family dessert I use a glass serving bowl.
Provided by dojemi
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
- Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
- Refrigerate until firm, at least 3 hours.
- To unmold, dip bottom of pan in hot water about 5 seconds.
- Invert onto a serving platter, and shake firmly to release.
- Additional fruit may be placed around mold.
- Slice and served as is or with Cool Whip.
Nutrition Facts : Calories 62.8, Fat 0.1, Sodium 183.3, Carbohydrate 22.1, Fiber 0.8, Sugar 4.5, Protein 3.8
BERRY AND BANANA TERRINE RECIPE
Whip up a simple, gorgeous dessert with this fruit terrine recipe. It's a sweet gelatin loaf made with mixed berries and bananas.
Provided by Isabel Zhang
Categories Fruit Dessert
Time 3h20m
Yield 8
Number Of Ingredients 4
Steps:
- Soften the gelatin: Put ¼ cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.
- Make grape juice gelatin base: Put another ¼ cup of the white grape juice and a ½ cup of sugar into a saucepan and heat on medium-high heat until the sugar has dissolved.
- Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1½ cups of grape juice.
- Put fruit in the loaf pan, cover with grape juice gelatin mixture: Put the berries and banana slices in a 4x8-inch loaf pan.
- Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.
- Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.
- To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release.
- Run a dull knife around the edge of the pan as well.
- Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold.
- Slice to serve.
Nutrition Facts : ServingSize 8.00, Sugar 0.00
MIXED BERRY TERRINE
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 3h10m
Number Of Ingredients 4
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
- Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
- Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
- To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
Nutrition Facts : Calories 147 g, Fiber 4 g, Protein 2 g
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