Mixedberryterrine Recipes

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FRESH BERRY TERRINE



Fresh Berry Terrine image

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

1¼ pound mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half)
2 cups white grape juice, best quality
2 (¼-oz) packets unflavored gelatin
3 tablespoons sugar

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

MIXED BERRY TERRINE II



Mixed Berry Terrine II image

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

4 cups mixed fresh berries, such as small strawberries, raspberries, and blueberries (about 1 1/2 lbs. total)
2 3/4 teaspoons unflavored gelatin
3/4 cup cold water, plus
2 teaspoons cold water
1 cup sweet wine, such as muscat de beaumes-de-venise
6 tablespoons superfine sugar
1 tablespoon fresh lime juice

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

MIXED BERRY TERRINE



Mixed Berry Terrine image

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

2 (3 ounce) packages sugar-free strawberry gelatin or 2 (3 ounce) packages sugar-free strawberry banana flavor gelatin (or 1, 6 ounce)
1 (15 ounce) can sliced peaches (drained)
strawberry (hulled and sliced)
raspberries
blueberries
blackberry

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

CHOCOLATE HONEY AND MIXED BERRY TERRINE



Chocolate honey and mixed berry terrine image

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 BALSAMIC VINAIGRETTE



Mixed Berry Balsamic Vinaigrette image

A sweet and tangy dressing, perfect for any salad. I enjoy it on a spring mix with mixed berries, chopped apples, and toasted almond slices.

Provided by Simon Chong

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 9

½ cup fresh blueberries
½ cup fresh strawberries, stemmed
½ cup fresh raspberries
1 teaspoon white sugar
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey

Steps:

  • Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
  • Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 20.1 g, Fat 14.2 g, Fiber 1.9 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 192.2 mg, Sugar 15.5 g

JOHN'S MIXED-BERRY TURNOVERS



John's Mixed-Berry Turnovers image

Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
4 to 8 tablespoons ice water
2 cups mixed berries (fresh or frozen), such as blackberries (halved if large), blueberries, raspberries, and strawberries (quartered)
1/2 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
4 teaspoons fresh lemon juice
2 large eggs, beaten with 1 tablespoon water, for egg wash

Steps:

  • Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  • Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.
  • Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.
  • Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.
  • Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Nutrition Facts : Calories 290 g, Fat 16 g, Fiber 1 g, Protein 4 g

MIXED BERRY TERRINE



Mixed Berry Terrine image

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

2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar
5 1/2 to 6 cups (about 2 pounds) mixed fresh berries, such as strawberries (hulled and halved), raspberries, blackberries, and blueberries

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

MIXED BERRY TERRINE



Mixed Berry Terrine image

Provided by Florence Fabricant

Categories     easy, weekday, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 cups mixed berries: blueberries, raspberries, blackberries,
fraises des bois or strawberries
1 cup water
1 Earl Grey teabag
2 envelopes unflavored gelatin
6 to 8 tablespoons sugar
1 tablespoon fresh lemon juice
Whipped cream, creme fraiche or sweetened plain yogurt

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



Summer berry terrine image

A refreshing and colourful dinner party desert

Provided by Good Food team

Categories     Dessert, Dinner

Time 35m

Number Of Ingredients 5

450-500g/1lb-1lb 2oz plain madeira cake
1kg mixed berries (include strawberries and red and blackcurrants, if possible)
100g golden caster sugar
2 tbsp cassis (blackcurrant liqueur), optional
coulis , to serve (see 'Goes well with' below)

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

MIXED BERRY TERRINE



Mixed Berry Terrine image

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

2 envelopes (1/4 ounce each) unflavored powdered gelatin
2 cups 100% white grape juice
1/2 cup sugar
5 1/2 to 6 cups mixed fresh berries (about 2 pounds), such as strawberries (rinsed, hulled, and halved), raspberries, blackberries, and blueberries

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

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