Fresh Berry Terrine
This post may contain affiliate links. Read my full disclosure policy. This fresh berry terrine with mixed berries suspended in white grape Jell-o is the perfect light summer dessert. This fresh berry terrine was originally slated for my cookbook, and it got rave reviews from my recipe testers, but I pulled it at the last minute because I worried it might be perceived too much like a retro Jell-O mold dessert. I had completely forgotten about it but, a few weeks ago, I attended a ladies luncheon hosted by one of my recipe testers and was pleasantly surprised to see this dessert on the menu. The chef had adapted the recipe to serve 150 ladies! When everyone oohed and aahed over dessert, I realized that I should’ve just left it in the book. It’s so darn pretty, and one of my favorite summer desserts. What’s more, it’s a breeze to make and can be prepared several days ahead of time. The gelatin acts as a preservative; berries that can quickly languish in the fridge keep for days on end when suspended in grape-flavored “Jell-O.” Table of Contents What You’ll Need To Make Fresh Berry TerrineStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Fresh Berry Terrine Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Fresh Berry Terrine Step-by-Step Instructions To begin, pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick. Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin. Whisk to combine. Carefully pour the warm gelatin mixture over the berries, and then chill in the refrigerator for 4 to 5 hours, or until very firm. To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn’t get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Slice with a sharp knife. Feel free to mix up the fruit but avoid pineapple, kiwi, mango, papaya, figs or guava, as they contain enzymes that will prevent the gelatin from solidifying. I love this terrine with shortbread cookies, sugar cookies, or toffee almond sandies on the side. You May Also Like RecipeComments (67)Add Comment Recipe Comments (67) Add Comment Ingredients 1¼ pound mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half) 2 cups white grape juice, best quality 2 (¼-oz) packets unflavored gelatin 3 tablespoons sugar 1¼ pound mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half) 2 cups white grape juice, best quality 2 (¼-oz) packets unflavored gelatin 3 tablespoons sugar Instructions Place the berries in an 8x4-inch loaf pan. Distribute them around evenly. Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick. Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine. Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm. To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife. Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving. Place the berries in an 8x4-inch loaf pan. Distribute them around evenly. Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick. Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine. Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm. To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife. Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 slice Calories: 85 Fat: 0 g Saturated fat: 0 g Carbohydrates: 20 g Sugar: 17 g Fiber: 2 g Protein: 2 g Sodium: 10 g Cholesterol: 0 g Per serving (8 servings) Serving size: 1 slice Calories: 85 Fat: 0 g Saturated fat: 0 g Carbohydrates: 20 g Sugar: 17 g Fiber: 2 g Protein: 2 g Sodium: 10 g Cholesterol: 0 g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchDessertFruitFruitMake-AheadAmerican Breakfast & Brunch Dessert Fruit Fruit Make-Ahead American