Peach Tea And Berry Gelatin Terrine Recipes

MIXED BERRY TERRINE

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.

STRAWBERRY PRETZEL TERRINE

Steps:

• Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.
• Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.
• Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.
• Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.
• When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.

MIXED BERRY TERRINE II

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.

MIXED BERRY TERRINE

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.

MIXED BERRY TERRINE

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 FRUIT TERRINE

Steps:

• To make the summer fruit terrine:
• In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
• Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
• In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
• Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
• To make the raspberry peach sauce:
• In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.