Still on the fruity-beauty kick, I turned to the patron saint of overachieving homemakers- La Martha- for some guidance and inspiration. Of course she never disappoints. This fresh berry dessert is just gorgeous in every way. Every spoonful is jiggling with juicy flavor, life, and simple beauty.
Mixed Berry Terrine:
In a bowl sprinkle 2 (1/4 oz. each) unflavored gelatin over 1/4 c. white grape juice; let soften for a few minutes. Heat 2 c. sugar with another 1/4 c, grape juice in a saucepan until dissolved. Remove from stove; mix in softened gelatin until dissolved. Then stir in 1 1/2 c. grape juice.
Place about 5-6 c. of fresh mixed berries (I used raspberries, halved strawberries, blackberries) in a 4 x 8" loaf pan; pour gelatin mixture over. Rerigerate until firm- 3 plus hrs. at least.
To unmold dip bottom of pan in hot water for about 5 mins.
Mixed Berry Terrine:
In a bowl sprinkle 2 (1/4 oz. each) unflavored gelatin over 1/4 c. white grape juice; let soften for a few minutes. Heat 2 c. sugar with another 1/4 c, grape juice in a saucepan until dissolved. Remove from stove; mix in softened gelatin until dissolved. Then stir in 1 1/2 c. grape juice.
Place about 5-6 c. of fresh mixed berries (I used raspberries, halved strawberries, blackberries) in a 4 x 8" loaf pan; pour gelatin mixture over. Rerigerate until firm- 3 plus hrs. at least.
To unmold dip bottom of pan in hot water for about 5 mins.
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