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French Fridays with Dorie: Citrus-Berry Terrine

Citrus-Berry Terrine – Easy, healthy, beautiful Holiday dessert.

terrine 1



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.

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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!

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Citrus-Berry Terrine
Prep Time
1 hr
Refrigeration Time
5 hrs
Total Time
5 hrs
 
Citrus-Berry Terrine - Easy, healthy, beautiful summertime dessert.
Course: Dessert
Cuisine: French
Keyword: french desserts, fruit recipes, terrine
Servings: 18 servings
Calories: 42 kcal
Ingredients
  • 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...)
Instructions
  1. 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.
  2. Cut up the citrus fruits and set aside.
  3. Allow gelatin to soften in 1/3 cup water. Use a medium sized bowl, enough to hold about 3 cups of liquid.
  4. 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.
  5. 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.
  6. Drop the fruit into the thickened gelatin mixture. Stir gently and then pour everything into the previously prepared baking pan lined with plastic wrap.
  7. Leave it in the fridge to set overnight.
  8. Unmold onto a rectangular plate, wiggling the plastic wrap a bit if you have to.
  9. 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.
  10. Serve.
Recipe Notes

Adapted from Around My French Table

WW Freestyle SmartPoints: 2

Nutrition Facts
Citrus-Berry Terrine
Amount Per Serving
Calories 42
% Daily Value*
Potassium 64mg 2%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 8g
Vitamin A 1.7%
Vitamin C 21.6%
Calcium 1.3%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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60 Responses
  1. I wish I had time to make this, but was crazy that week! This looks so fun, colorful, and delicious:-) Will definitely have to make in the future! Love how elegant it looks, yet sounds so easy to make! Hugs, Terra

  2. Awesome looking summer dish, it made it to top 9-congrats! Unique, colorful item. I have been considering joining a group but that “spreading myself too thin” is in the back of my mind.

  3. This is so striking and pretty. I keep thinking about joining in on this but not sure my skills are up to par. It looks like fun though. I love trying new stuff.

  4. Very very pretty! Berries and tempeh are literally the only things my husband doesn’t like, and so this wasn’t really on the table for me .. : (

  5. Just stunning, Kate! I love how dark and beautiful the blueberries and blackberries look against the orange…I had to leave those out if I was to convince anyone to give this one a try 🙂

  6. Those strawberries just look so darn cheerful! I’ll have to add some to mine next time–and there WILL be a next time. My little guy was weirded out by it and just kept poking, instead of eating it. Oh well. As he gets older, perhaps he’ll be more open to it. He’s never had regular Jell-o, so the whole gelatin thing was new to him.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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