Monday, August 6, 2012

137. Berry Terrine

I was twelve when I started making this fruit terrine.
Fresh, beautiful, and unfailingly impressive, you may choose any combination of fruits to put in this terrine.
I chose a simple combination of blueberries and raspberries.

I've tried it before also with banana slices, and another time with fresh mint leaves.
Be creative, and you will impress yourself.


2 sachets unflavored gelatin
4 Tbsp sugar
3 cups water (or fruit juice)
3 cups blueberries
2 cups raspberries


Dissolve the gelatin and the sugar by whisking in 1 cup boiled water in a beaker.
Whisk in 2 cups of cold water.
Pour a little bit in a rectangular cake mold about one centimeter deep.
Refrigerate until set.
Arrange randomly the berries in the mold, pour the rest of the gelatin.
The fruits should just be covered.
Refrigerate covered in cling film several hours (at least 4 hours) or better over night.
To unmold, place the tin in a bath of hot water for a few seconds to loosen, then invert in the serving plate.
Slice to serve.

 صحة و عافية

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