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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Jenn,
I would like to make the recipe but I can’t find white grape juice…:(
What would be the best substitute ? Diluted apple juice to get the transparency?
Merci!
Martine
Apple juice will work and I don’t think it’s necessary to dilute it. Enjoy!
I made this for the first time tonight. Made it as posted, was very delicious, healthy and unbelievably easy to make. It was even nice not to have to turn on my oven an hour 100° weather. This will definitely go into my rotation. I love sweet treats, and this is a great alternative. I’ve made many of your goodies, and they are all amazing!
Random question but can pectin be used as a substitute for unflavored gelatin? I’ve had pectin waiting to be used in my pantry and would love an excuse to use it….
Hi Val, I haven’t tried this with pectin but from what I read online, it doesn’t sound like pectin would be a perfect substitute for gelatin so, for the best results, I’d stick with gelatin. Sorry!
I’d like to bring this to a seder, but would ideally like to remove it from the pan and place on serving platter several hours in advance, kept in my refrigerator, and then for about 15min. in the car. Can I do this without risking that it will get watery? How long can it stay refrigerated and remain ‘intact’? Thank you.
Hi Anna, I’d suggest you keep this in the pan until right before leaving home. It’s fine to remove the pan before you head to Seder. I don’t think it will leak at all but if it does, just use a paper towel to clean off any liquid that accumulates on the plate. Hope that helps!
A perfect summer dessert made with blueberries, raspberries and blackberries and sparkling grape juice. Just the right amount of sweetness and chock full of peak season berries to satisfy the cravings and still be light enough to have a second piece. I can see where it would be a great dessert to serve for a crowd, easy to make ahead but it’s also a great way to use up berries and it keeps for days. It may not have made it into the cookbook but it is in my favs category and from the reviews, I am not alone.
Made this twice in a week. It is so refreshing on hot summer days. Super easy and quick as well.
Hi Jen!
What brand white grape juice did you use? Also, is it ok to use silicon loaf pan instead of metal? I’m planning to make this for Christmas.
Thanks in advance!
Hi Diane, I honestly don’t recall what brand of grape juice I used but don’t think it matters a ton. And as long as your silicone pan is fairly sturdy, I think it would be OK to use. Please LMK how it turns out!
Hi Jen, I love all your recipes! Thank you so much for these foolproof options. I’m planning on making this terrine for this weekend and was wondering if I could use sliced bananas and/or peeled and chopped Fuji Apples. Let me know – Thank you!
Glad you like the recipes! To be honest, I’m not sure if they will oxidize/brown. I’d stick with berries.
Hi Jenn,
I don’t eat gelatin because of dietary reasons. I was wondering if I could use agar agar instead?
What is your recommendation?
Hi Jamuna, I wasn’t familiar with agar agar — I just googled it. Based on what I read, it sounds like you could use it, but I can’t say for sure without trying it myself. Please LMK how it turns out if you try it!
I made this three times last August when I was entertaining almost every weekend. It is such an elegant dessert I am so glad you shared it even though it didn’t make the cut for the book. I now stock unflavored gelatin in my pantry so I can make this anytime. Thank you Jenn!
This is a really wonderful dessert that kids universally love! One tip though is that if you use frozen berries, when they thaw they might ooze some color, so your gelatin won’t quite be as clear. Might look a little different but still delicious!