Fresh Berry Terrine
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This fresh berry terrine with mixed berries suspended in white grape Jell-o is the perfect light summer dessert.
This fresh berry terrine was originally slated for my cookbook, and it got rave reviews from my recipe testers, but I pulled it at the last minute because I worried it might be perceived too much like a retro Jell-O mold dessert. I had completely forgotten about it but, a few weeks ago, I attended a ladies luncheon hosted by one of my recipe testers and was pleasantly surprised to see this dessert on the menu. The chef had adapted the recipe to serve 150 ladies!
When everyone oohed and aahed over dessert, I realized that I should’ve just left it in the book. It’s so darn pretty, and one of my favorite summer desserts. What’s more, it’s a breeze to make and can be prepared several days ahead of time. The gelatin acts as a preservative; berries that can quickly languish in the fridge keep for days on end when suspended in grape-flavored “Jell-O.”
Table of Contents
What You’ll Need To Make Fresh Berry Terrine
Step-by-Step Instructions
To begin, pour 1/2 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 1-1/2 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.
Whisk to combine.
Carefully pour the warm gelatin mixture over the berries, and then 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. Slice with a sharp knife.
Feel free to mix up the fruit but avoid pineapple, kiwi, mango, papaya, figs or guava, as they contain enzymes that will prevent the gelatin from solidifying. I love this terrine with shortbread cookies, sugar cookies, or toffee almond sandies on the side.
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Fresh Berry Terrine
This fresh berry terrine with mixed berries suspended in white grape Jell-o is the perfect light summer dessert.
Ingredients
- 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
Instructions
- 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 Information
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- Per serving (8 servings)
- Serving size: 1 slice
- Calories: 85
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 20 g
- Sugar: 17 g
- Fiber: 2 g
- Protein: 2 g
- Sodium: 10 g
- Cholesterol: 0 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Longtime follower, first time commenter! 🙂 My husband and I have been making your recipes for the last couple of years, and whenever we make your recipes for family gatherings, hangouts with friends, and church events, we’re always referring people to your website for all these stellar recipes. In our kitchen, whenever we try out one of your recipes, we always say, “Jenn Segal’s done it again!” Thank you for yet another amazing recipe – this fruit terrine turned out beautifully! Hope you had a great Thanksgiving, and God bless!!!
❤️
I have made this dish multiple times and it never fails to impress! Everyone wants the recipe. Also, it never fails to come out of the pan beautifully! Such a great summer dish and different in a good way from all the other Jello salads out there.
First time attempt and the family was super impressed. Making another for the weekend and will be adding very finely sliced peaches to the terrine as the first layer. I live in South Africa.