14:53, 30 Jul 2024, author: Ermakova M.

Fruit and berry terrine

Name: Fruit and berry terrine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: Water - 900 ml; Sugar - 150 g; Gelatin (instant) - 20 g; Lime juice - 3 tbsp; Grapes (kishmish variety) - 200 g; Raspberries - 100 g; Watermelon (pulp) - 500 g; Plum - 400 g; Peach - 200 g; Mint - for decoration

A bright, light dessert that can be made from any seasonal fresh fruits and berries.

Photo source: https://ru.123rf.com/profile_gandolfocannatella

At the end of summer - beginning of autumn, when many berries and fruits ripen, prepare a fruit and berry terrine. The dessert is easy to prepare, you can take any fruits and berries to taste, the main thing is that they are ripe, with tender pulp. For example, crispy apples will not work, but raisin grapes, juicy watermelon, soft peach and fragrant raspberries are what you need!

The amount of fruit and berry components is 1 kg 400 g, I have most of it - watermelon, plums and dark grapes. Lime juice can be replaced with lemon juice. In order not to interrupt the fruit and berry taste, we will prepare a basic jelly based on water and sugar, but instead you can use any transparent fruit juice without pulp.

Fruit and berry terrine

Кухня: European, десерт, калории: 241, время приготовления: 00:40

Ингредиенты

Water - 900 ml

Sugar - 150 g

Gelatin (instant) - 20 g

Lime juice - 3 tbsp

Grapes (kishmish variety) - 200 g

Raspberries - 100 g

Watermelon (pulp) - 500 g

Plum - 400 g

Peach - 200 g

Mint - for decoration

Рецепт

1. Cook the jelly base: pour water (800 ml) into a saucepan, add sugar and bring to a boil, boil the syrup for 2-3 minutes or until the sugar is completely dissolved. Remove the saucepan from the heat, add lime juice and let cool slightly.

2. Pour the remaining cool water (100 ml) over the gelatin, stir and let swell. Next, combine the gelatin and hot syrup, stir until the gelatin is dissolved, if necessary, strain the mixture and let it cool to room temperature.

3. Prepare the fruits and berries: you can cut the watermelon into small cubes or cut out balls, cut the grapes in half, cut the plums in half and remove the seeds, leave the raspberries whole, setting aside a few berries to decorate the finished dessert. Remove the pit from the peach and cut the pulp into cubes. If desired, you can peel the peach first by dipping the fruit in boiling water for a few seconds and then in ice water; after this procedure, the skin will easily come off the peach.

4. Place the fruits and berries in one bowl and mix them gently with your hands so as not to crush the delicate fruits.

5. Line a loaf pan (in the form of a brick) with a volume of at least 1.5 liters with foil so that the edges of the foil hang down, and put the mixture of berries and fruits in it, compact them a little with your hand (without pressing too hard), and pour in the cooled jelly mixture. Cover the jelly with foil and put some light weight on top, for example, a cutting board or a can of preserves. The weight is needed so that the berries are compacted during the hardening process and the finished terrine is easy to cut without falling apart into pieces. Place the form with the dessert in the refrigerator for several hours or overnight, so that the jelly hardens completely.

6. Remove the hardened dessert from the form, turn it over onto a serving dish and remove the foil. Decorate with raspberries and mint to taste.

7. Cut the dessert into portions for serving.

8. What a pity that such a dessert cannot be stored for a long time and cannot be prepared for future use! The shelf life of fruit and berry terrine in the refrigerator is no more than 1-1.5 days, because the fruits have not undergone heat treatment, which means they can quickly spoil.

9. Eat the delicacy immediately and enjoy!