Fresh Berry Terrine Recipes

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
• Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Steps:

• Combine the berries in a bowl. If the strawberries are large, cut them in halves or fourths lengthwise.
• Bring the water just to a boil in a three-quart saucepan. Add the teabag, remove from the heat and allow to steep for five minutes. Remove the teabag and, using a small whisk, mix in the gelatin. Stir until the gelatin dissolves completely. Stir in the six tablespoons sugar.
• Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved. The liquid in the pan should barely cover the berries. Add more sugar if needed. Stir in the lemon juice.
• Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine. Alternatively, the mixture can be spooned into six large wine goblets. Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.