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
CHOCOLATE TERRINE
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
- Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
- Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
- Let cool, then chill overnight. Turn out the next day and serve in slices.
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
MIXED BERRY TERRINE
GOOD TO KNOW It will come as no surprise that gelatin desserts are a calorie-counter's dream. What you may not know is that there are elegant ways of preparing-and presenting-the nostalgic desserts. Form the gelatins in pretty single serve glasses or in a loaf pan for unmolding and slicing.
Yield serves 8
Number Of Ingredients 4
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
- Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, 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) 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 (or up to 2 days, covered with plastic wrap).
- To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
- (Per Serving)
- Calories: 147
- Fat: 0.5g (0.1g Saturated Fat)
- Protein: 2.6g
- Carbohydrates: 35.1g
- Fiber: 4.9g
CHOCOLATE HONEY AND MIXED BERRY TERRINE
This chocolate honey and mixed berry terrine is perfect for those summer get togethers and so easy to make! The hardest part is waiting for it to set as if you're like me you'll want to dive in and devour it straight away! If you visit my YouTube channel or Instagram page you'll also be able to watch a 60 seconds video of me making this! Please enjoy...
Provided by Simply Be Gluten Free
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- In a large bowl mix together the Greek yoghurt, ricotta, honey and vanilla extract until smooth and well combined.
- Fold in the flaked almonds, chocolate and berries.
- Line a 2lb loaf tin with baking paper.
- Spoon the mixture into the pan, smooth top and cover with foil.
- Freeze overnight.
- Turn out and leave to defrost for around 45 minutes before cutting into slices and serving with extra fruit and honey drizzled over the top. Yum!
MIXED BERRY TERRINE II
This is an easy summer dessert to make when berries are at their peak. Serve with a dollop of whipped cream. Prep time does not include chilling time. A great do ahead dessert!
Provided by Leslie in Texas
Categories Gelatin
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- If using strawberries, halve them.
- Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan.
- Have ready a bowl set in a larger bowl of ice and cold water.
- In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften.
- In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes.
- Remove from heat and stir in gelatin mixture until well dissolved.
- Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water.
- Cool mixture, stirring occasionally, to room temperature.
- Pour mixture slowly over fruit.
- Chill terrine, covered, until firm, at least six hours and up to 2 days.
- Dip a knife in hot water and run knife around edge of terrine or loaf pan.
- Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen.
- Invert a serving plate over terrine or pan and invert terrine onto plate.
Nutrition Facts : Calories 115.9, Sodium 6.3, Carbohydrate 18.2, Sugar 15.7, Protein 1
CHOCOLATE-MIXED BERRY BAKED CUSTARD
A lightly sweetened, chocolatey, baked dessert that's somewhere between a clafouti, a baked custard, and a Dutch baby. You can use any fresh or frozen berries you like (thaw and drain them first), and any kind of chocolate you wish (I've used both 72% and 86% dark chocolate with great results). This can be served immediately out of the oven, or cooled completely.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
- Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
- Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
- Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 30 g, Cholesterol 116.7 mg, Fat 12.8 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 5.8 g, Sodium 96.8 mg, Sugar 21.8 g
WHITE & DARK CHOCOLATE TERRINE
James's take on a classic chocolate marquise has a silky-smooth layer of white chocolate sandwiched in the middle
Provided by James Martin
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 5
Steps:
- Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer.
- Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
- To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you're making the terrine the day before, let it sit at room temperature for 1 hr before serving.
- To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).
Nutrition Facts : Calories 679 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
MIXED BERRY TERRINE
Provided by Florence Fabricant
Categories easy, weekday, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the berries in a bowl. If the strawberries are large, cut them in halves or fourths lengthwise.
- Bring the water just to a boil in a three-quart saucepan. Add the teabag, remove from the heat and allow to steep for five minutes. Remove the teabag and, using a small whisk, mix in the gelatin. Stir until the gelatin dissolves completely. Stir in the six tablespoons sugar.
- Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved. The liquid in the pan should barely cover the berries. Add more sugar if needed. Stir in the lemon juice.
- Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine. Alternatively, the mixture can be spooned into six large wine goblets. Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.
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
WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE
Steps:
- Make terrine:
- Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
- Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth. Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third. Remove from heat occasionally to avoid overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise. Stir until butter is just melted. Repeat with remaining butter and framboise. Remove from heat; let stand in warm area while assembling terrine layers.
- Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes. Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan. Press gently into chocolate. Gently pour 1 cup chocolate mixture over berries in even layer. Freeze until set but not hard, about 20 minutes. Repeat layering with more berries to form second layer. Press gently into chocolate. Gently pour remaining chocolate mixture over. Smooth to form even layer. Refrigerate until firm. Cover and chill overnight. Reserve remaining berries for garnish. (Can be prepared 2 days ahead.)
- Make sauce:
- Combine raspberries with syrup and pear in heavy small saucepan. Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens, about 10 minutes. Puree in blender until smooth. Strain puree through fine sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)
- Run small sharp warm knife around top edge of terrine. If necessary dip bottom of terrine into warm water about 5 seconds. Using waxed paper as aid, gently unmold onto small cutting board. Peel off waxed paper. Use spatula to smooth surface if necessary.
- Heat long thin knife under warm water. Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary. Place 2 to 3 slices in center of each plate. Garnish one side of plate with reserved fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover; chill.)
- Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons sauce opposite berries. Let stand at room temperature 10 minutes.
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