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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Fantastic, colorful,simple, flavorful.
I tried making this recipe twice and it never solidified. First time I thought it was my mistake using Walmart brand gelatin. Second time I used Knox brand and same result. I followed the recipe to the T both times and wasted roughly $20 in fresh fruit.
So sorry you had a problem with this (twice)! Did you by any chance include pineapple, kiwi, mango, papaya, figs or guava in it? They all contain enzymes that will prevent the gelatin from solidifying.
Jen a couple of comments above this you mentioned using mango but here you are saying not to use mango as it might stop the gelatin from setting. Am I misreading? Thanks for sharing all your recipes.
Hi Barbara, sorry for the confusion! It’s accurate that you should not use mango here – I just had a brief moment where I forgot that! 🙂 Thanks for pointing it out – I’ve tweaked that answer so it doesn’t confuse anyone else.
Hi Jenn! I love your recipes and everything I have tried out so far has turned out perfectly. I was wondering what other fruits I can use for this terrine as I would like to use fresh summer fruits that I can easily find here. Would any combination of melon, peaches, apricots, cherries, plums, kiwis, pineapple work for example instead of berries? If yes, would you still recommend white grape juice, apple juice or prosecco?
Thank you!
Sophia
Hi Sophia, It’s perfectly fine to mix up the fruit here but I’d avoid pineapple and kiwi because they contain enzymes that will prevent the gelatin from solidifying. Other ones to avoid are mango, papaya, figs, and guava. Hope you enjoy!
Thank you! Will make it this weekend for a family lunch.
Can I substitute Prosecco for the apple juice?
Sure!
Hi! Are there any alternative recommendations for juice? We don’t have white grape juice where I live.
Hi Adrienne, I think apple juice would also work nicely here. I’d love to hear how it turns out if you make it!
Should we still do the saucepan step if we don’t use the sugar?
Hi Ben, Yes you’d still need to heat the juice.
If I make this a day in advance should I keep it in a covered container in the fridge or cover it tightly with plastic wrap? I can’t wait to make this! Thank you!
Hi T, you can store it right in the loaf pan covered with plastic wrap. Just unmold it before serving. Hope you enjoy!
Hi Jenn – i know this is a silly question but if I used frozen berries, should I defrost first?
Hi Mia, Not a silly question — and, yes, I’d defrost first.
Could you make this in mini bundt pans and serve it with whipped cream in the center hole? If so, what kind of flavored whipped cream would you suggest?
Sure, Paddy. I think vanilla-flavored sweetened whipped cream would be perfect. Please send me a photo if you try it!
Hi Jenn-
I bought the same gelatin you show in your picture. Your recipe states use 2 1/4oz. packets but the box in your photo, as does my box, says there are 4 1 oz. envelopes. I am into this recipe and fear I am going to ruin it, but I am guessing you mean to use 2 1oz. packets or you wouldn’t specify “2”?
Thanks!!
Hi Mary, Actually the whole package of four packets is a total of 1 ounce, so each packet is 1/4 ounce. The recipe calls for two 1/4 ounce packets. Hope that clarifies and that you enjoy the terrine!
Thank you for your reply. I was thinking that and then looked on the side of the box where it states there are 16 servings total in the box. I should have gone with my first instinct which is what you said. If you have any gelatin, look on the side where they state the nutritional information. It’s a little confusing! Thank you again, the terrine is delicious, and very pretty.