It's almost the middle of summer, there's an abundance of all kinds of berries and fruit, and today is the perfect time to make this vibrant terrine — which is exactly the recipe I'm sharing today. I used equal amounts of 3 types of berries and 2 types of fruit, plus a small amount of red currants. For this recipe, feel free to use any berries and fruit you like, just make sure they are naturally sweet on their own — if you do include tart berries, use only a small amount. The only tart fruit I used was a little red currant, added here purely for visual appeal and a subtle tangy accent. For the jelly, I used birch juice, as it is the clearest option. You can also use grape juice or apple juice. Another option for adults is to use white wine or champagne, or mix them half and half with juice.
Ingredients:
- Berries and Fruit:
- 200 g raspberries
- 200 g blueberries
- 200 g grapes
- 200 g apricots
- 200 g nectarines
- 50 g red currants
- Jelly:
- 600 ml clear juice (see below)
- 1.5 packets gelatin (15 g)
- sugar or powdered sugar to taste
How to cook fruit and berry terrine
Soak the gelatin in 50 ml of juice ahead of time and let it bloom. Then heat it until hot so the gelatin dissolves completely. Let it cool, then pour the gelatin into the remaining juice while stirring. If your juice isn't sweet enough, sweeten it with sugar as needed.
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