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Gelatin-based fruit terrine Recipe

French · Dessert · 25 min total

A stunning, jewel-toned gelatin dessert packed with fresh fruit, perfect for a light and refreshing finale to any meal.

Ingredients

• 3 cups mixed fresh fruit (e.g., berries, sliced kiwi, grapes, mango cubes)
• 1/2 cup cold water
• 2 tablespoons unflavored gelatin powder (about 2 packets)
• 1 1/2 cups fruit juice (e.g., white grape, apple, or pomegranate)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Lightly oil a 9x5-inch loaf pan and line with plastic wrap, leaving overhang on all sides.
2. Arrange the fresh fruit evenly in the pan.
3. In a small bowl, sprinkle gelatin over cold water; let stand 5 minutes to bloom.
4. In a small saucepan, combine fruit juice, sugar, and lemon juice. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling.
5. Remove from heat; add bloomed gelatin and stir until completely dissolved.
6. Let the gelatin mixture cool to room temperature, then pour over the fruit in the pan.
7. Refrigerate until set, at least 4 hours or overnight.
8. To unmold, invert the pan onto a serving platter, lift off pan, and peel off plastic wrap. Slice and serve chilled.

Tips

• Use fruits that hold their shape, like berries and firm mango, rather than very soft fruits like peaches.
• For a clearer terrine, avoid fruits that float; if needed, set a layer of gelatin first, then add fruit and remaining gelatin.
• Store leftovers covered in the refrigerator for up to 3 days.

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