Citrus-Berry Terrine – Easy, healthy, beautiful Holiday dessert.
This week’s French Fridays assignment was to create this very simple, fun, and colorful dessert.
Made of gelatin, orange juice, citrus fruits, and a variety of berries, this Terrine came together in just under 6 hours – it spent a total of 5 hours and 48 minutes in the fridge.
The best part about this treat was that the little lady, Ana, loved it – especially the jiggle! She had more fruit in one day than she would have had in a week.
Too bad I can’t share the entire recipe with you (as if I didn’t already), but you can hop on over to Amazon and get yourself a copy of this wonderful cookbook, and join our French Fridays with Dorie club!
- Citrus Fruit - you will need segments from 2 navel oranges and 1 grapefruit , cut into bite-sized pieces. Or, you can use a 16 oz. can of mandarin oranges.
- Cold Water: 1/3 cup + 1/3 cup
- 2 packets of powdered Unflavored Gelatin
- 1-2/3 cups fresh squeezed orange juice
- 1/3 cup sugar
- 3 cups mixed berries (strawberries, blueberries, raspberries, etc...)
- Line a 9×5 inch baking pan with plastic wrap and set aside. The plastic wrap makes it much easier to unmold, as you don’t have to fuss with submerging the finished terrine into hot water.
- Cut up the citrus fruits and set aside.
- Allow gelatin to soften in 1/3 cup water. Use a medium sized bowl, enough to hold about 3 cups of liquid.
- Boil the other 1/3 cup water with 1/3 cup sugar; boil for 5 minutes and pour it into the gelatin mixture to dissolve the gelatin.
- Next, pour the orange juice into the sugar-gelatin mixture. Leave this in the fridge for about 2 hours. You want the solution to be thickened but not set.
- Drop the fruit into the thickened gelatin mixture. Stir gently and then pour everything into the previously prepared baking pan lined with plastic wrap.
- Leave it in the fridge to set overnight.
- Unmold onto a rectangular plate, wiggling the plastic wrap a bit if you have to.
- Using plastic wrap sometimes leaves wrinkly marks on the outside of the terrine. If you'd prefer it without those marks, you can do one of two things: trim off the sides with a hot knife or use an unlined pyrex dish, but you would need to unmold by dipping the dish into hot water.