Mixed Berry Terrine Recipes

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
• Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Steps:

• Combine the berries in a bowl. If the strawberries are large, cut them in halves or fourths lengthwise.
• Bring the water just to a boil in a three-quart saucepan. Add the teabag, remove from the heat and allow to steep for five minutes. Remove the teabag and, using a small whisk, mix in the gelatin. Stir until the gelatin dissolves completely. Stir in the six tablespoons sugar.
• Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved. The liquid in the pan should barely cover the berries. Add more sugar if needed. Stir in the lemon juice.
• Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine. Alternatively, the mixture can be spooned into six large wine goblets. Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.

Steps:

• In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
• Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
• Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hot water about 5 seconds.
• Invert onto a serving platter, and shake firmly to release.
• Additional fruit may be placed around mold.
• Slice and served as is or with Cool Whip.

Steps:

• If using strawberries, halve them.
• Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan.
• Have ready a bowl set in a larger bowl of ice and cold water.
• In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften.
• In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes.
• Remove from heat and stir in gelatin mixture until well dissolved.
• Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water.
• Cool mixture, stirring occasionally, to room temperature.
• Pour mixture slowly over fruit.
• Chill terrine, covered, until firm, at least six hours and up to 2 days.
• Dip a knife in hot water and run knife around edge of terrine or loaf pan.
• Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen.
• Invert a serving plate over terrine or pan and invert terrine onto plate.

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
• Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered with plastic wrap).
• To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
• (Per Serving)
• Calories: 147
• Fat: 0.5g (0.1g Saturated Fat)
• Protein: 2.6g
• Carbohydrates: 35.1g
• Fiber: 4.9g

Steps:

• For the compote, hull strawberries and halve or slice if large. Put currants and blackberries (if using) into a pan with the sugar and 3 tbsp water and bring to the boil, stirring. Simmer for 5 mins until softened, add remaining fruits and cook for a couple more mins. Remove from the heat, add cassis, if using, then cool.
• Line the base of a 1kg loaf tin with a long strip of double thickness baking parchment, allowing some overhang at the narrow ends to make lifting easier. Slice the cake into long thin strips to allow for 3 layers. Use offcuts for 'patching'.
• Cover the base of the tin with one layer of cake, trimming offcuts to fit snugly. Spoon in half the fruits with some juice on top. Fit another layer of cake on top, then the rest of the fruits and finally a top layer of cake. Reserve leftover juice to pour over the cake when it is turned out. Press lightly down to squash the fruits into the cake, cover with cling film and put something heavy on top to weight it down. Chill overnight.
• Transfer to a plate, using the paper to help loosen and lift it out. Spoon enough of the reserved juice over to moisten (any left over can be used as a drink with fizzy water). Serve with a bought or homemade coulis or cream.

Steps:

• In a large bowl mix together the Greek yoghurt, ricotta, honey and vanilla extract until smooth and well combined.
• Fold in the flaked almonds, chocolate and berries.
• Line a 2lb loaf tin with baking paper.
• Spoon the mixture into the pan, smooth top and cover with foil.
• Freeze overnight.
• Turn out and leave to defrost for around 45 minutes before cutting into slices and serving with extra fruit and honey drizzled over the top. Yum!