Fruit Terrine

A.K.A. Fancy Fruit Jello. :D That’s what it looks like to me although this version does contain more yummy goodness than your typical jello. I love summer for all the wonderful fresh fruits that are at their prime. Because of that, I normally would eat or use these fruits as is. Alternately, I’ve discovered another easy way to serve up these fresh flavors – suspend the fruits in sparkling juice or wine jello for a refreshing and gorgeous dessert. Delicious!

Slightly adapted from the recipe Fruit Terrine by Gourmet
2 (¼-oz) envelopes Knox unflavored gelatin
2 cups sparkling cider
¼ cup sugar
2 teaspoons fresh lemon juice
4 cups mixed fruit (I used 2 cups strawberries, 1 cup raspberries, and 1 cup blueberries)

Sprinkle gelatin over ½ cup cider in a small bowl and let stand 1 minute to soften. Bring 1 cup cider to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining ½ cup cider and lemon juice. Let mixture cool to room temperature (lukewarm is fine), stirring occasionally. Meanwhile, arrange fruit in a 1½-quart glass, ceramic, or nonstick mold. Slowly pour cooled gelatin mixture over fruit, and chill, covered, until firm (it will take several hours). To unmold, dip mold in a larger pan/bowl of hot water 3 to 5 seconds to loosen. Invert onto a serving plate and admire your work. :D

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6 Replies to “Fruit Terrine”

  1. That is so pretty! I’ve never seen that before.

    1. Gotta make one the next time you guys come over. :D

  2. Chris, this is so pretty! Love the look of the fresh fruits sitting under the jelly :-)

    1. Thanks, Isadora! :D I love that the fruits stayed fresh in the jelly.

  3. I really like this. I went to the Farmer’s Market and bought strawberries, blueberries and red raspberries. I used cranberry juice since that was in my pantry. Big success! Thanks for the recipe.
    Mom H

    1. You’re welcome…glad you guys like it. For a more grown-up taste, you can use sparkling white wine. :D

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