Summer Fruit Terrine
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 punnet strawberries (300g)1 punnet raspberries (150g)1 punnet blueberries (100g)1 pint or 500 ml fruit Jelly (Jello), made up or home-made.
SIMPLE INSTRUCTIONS (bought Jello mix):
Layer the fruit into a 2lb loaf tin. Pour jelly/jello mix over and leave to cool and set for a couple of hours. Turn out onto a pretty plate to serve and garnish with a few fresh berries if you like.
ENTIRELY HOME-MADE:
I make this with a home-made jelly:
Read the instructions on your gelatine packet - I use granular animal gelatine, or leaf gelatine or vege-gel and they are all prepared differently. You may need to reserve some cold water from the amount given below to start off the gelatine.
Boil 500g fresh or frozen blackberries in 450ml water with 100g sugar (or less) for 5 minutes. Strain and press through sieve to extract as much juice as possible.
Make up sufficient gelatine to set 1 pint liquid following the directions on the packet and using the reserved cold water if needed. Mix with blackberry liquid, reheat if required by your choice of gelatine, or just stir in and dissolve. Add a dash of fruit liqueur if liked (I use Creme de Cassis - blackcurrant flavour). Use this jelly/jello in your terrine.
Number of Servings: 8
Recipe submitted by SparkPeople user SLENDERCLAIRE.
Layer the fruit into a 2lb loaf tin. Pour jelly/jello mix over and leave to cool and set for a couple of hours. Turn out onto a pretty plate to serve and garnish with a few fresh berries if you like.
ENTIRELY HOME-MADE:
I make this with a home-made jelly:
Read the instructions on your gelatine packet - I use granular animal gelatine, or leaf gelatine or vege-gel and they are all prepared differently. You may need to reserve some cold water from the amount given below to start off the gelatine.
Boil 500g fresh or frozen blackberries in 450ml water with 100g sugar (or less) for 5 minutes. Strain and press through sieve to extract as much juice as possible.
Make up sufficient gelatine to set 1 pint liquid following the directions on the packet and using the reserved cold water if needed. Mix with blackberry liquid, reheat if required by your choice of gelatine, or just stir in and dissolve. Add a dash of fruit liqueur if liked (I use Creme de Cassis - blackcurrant flavour). Use this jelly/jello in your terrine.
Number of Servings: 8
Recipe submitted by SparkPeople user SLENDERCLAIRE.
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 51.4 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.4 g
- Protein: 1.5 g
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