Summer Fruits Terrine or Bodacious Berries in Wine Jelly
Capture the essence of summer with this vibrant and elegant Summer Fruits Terrine, also playfully known as Bodacious Berries in Wine Jelly. This refreshing dessert showcases layers of juicy strawberries, blueberries, raspberries, and blackberries, suspended in a shimmering white wine jelly infused with a hint of lemon zest and juice. The result is a visually stunning treat that combines the natural sweetness of ripe berries with the delicate tang of citrus and the subtle sophistication of wine. Perfectly chilled, this make-ahead recipe is ideal for warm-weather gatherings, picnics, or dinner parties, offering a light and eye-catching finale to any meal. With only 25 minutes of prep, it’s a simple yet impressive way to celebrate fresh summer fruits.
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Ingredients
- 200 grams strawberries
- 150 grams blueberries
- 100 grams raspberries
- 100 grams blackberries
- 500 milliliters dry white wine
- 250 milliliters water
- 100 grams granulated sugar
- 14 grams unflavored gelatin powder
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 6 leaves fresh mint leaves (optional, for garnish)
Directions
Step 1
Prepare the fruits by washing and drying them thoroughly. Hull and slice the strawberries if they are large, leaving smaller ones whole.
Step 2
In a medium saucepan, combine the white wine, water, granulated sugar, lemon juice, and lemon zest. Heat the mixture over medium heat, stirring occasionally, until the sugar fully dissolves. Do not let it boil.
Step 3
Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl. Let it bloom for 5 minutes, then stir the gelatin mixture into the warm wine mixture until completely dissolved. Remove from heat and let it cool slightly to room temperature.
Step 4
Lightly grease a 1.5-liter loaf pan or terrine mold with a neutral-tasting oil or cooking spray, then line the mold with plastic wrap, allowing some overhang on all sides for easy unmolding later.
Step 5
Pour a thin layer of the wine jelly mixture (roughly 1/4 cup) into the bottom of the prepared mold. Place the mold in the refrigerator and let the layer set for about 10 minutes.
Step 6
Once the first layer is firm, arrange a layer of fruit over the jelly. Pour enough of the cooled wine jelly mixture to just cover the fruit. Repeat the layering process, alternating between fruits and jelly, until the mold is full. Make sure to leave about 1/2 inch of space at the top of the mold.
Step 7
Cover the filled mold with plastic wrap and refrigerate for at least 6 hours, or until the terrine is completely set (overnight is best).
Step 8
When ready to serve, gently lift the terrine out of the mold using the plastic wrap overhang. Carefully invert it onto a serving platter and peel off the plastic wrap.
Step 9
Garnish with fresh mint leaves, if desired, and slice the terrine with a sharp knife. Serve chilled.
Nutrition Facts
| Serving size | (749.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 883.4 |
| Total Fat 0.6g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 51.4mg | 0% |
| Total Carbohydrate 125.3g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 110.3g | |
| Protein 14.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 70.3mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 556.9mg | 0% |
Source of Calories