Best Peach Tea And Berry Gelatin Terrine Recipes

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MIXED BERRY TERRINE II



Mixed Berry Terrine II image

This is an easy summer dessert to make when berries are at their peak. Serve with a dollop of whipped cream. Prep time does not include chilling time. A great do ahead dessert!

Provided by Leslie in Texas

Categories     Gelatin

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups mixed fresh berries, such as small strawberries, raspberries, and blueberries (about 1 1/2 lbs. total)
2 3/4 teaspoons unflavored gelatin
3/4 cup cold water, plus
2 teaspoons cold water
1 cup sweet wine, such as muscat de beaumes-de-venise
6 tablespoons superfine sugar
1 tablespoon fresh lime juice

Steps:

  • If using strawberries, halve them.
  • Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan.
  • Have ready a bowl set in a larger bowl of ice and cold water.
  • In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften.
  • In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes.
  • Remove from heat and stir in gelatin mixture until well dissolved.
  • Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water.
  • Cool mixture, stirring occasionally, to room temperature.
  • Pour mixture slowly over fruit.
  • Chill terrine, covered, until firm, at least six hours and up to 2 days.
  • Dip a knife in hot water and run knife around edge of terrine or loaf pan.
  • Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen.
  • Invert a serving plate over terrine or pan and invert terrine onto plate.

Nutrition Facts : Calories 115.9, Sodium 6.3, Carbohydrate 18.2, Sugar 15.7, Protein 1

MIXED BERRY TERRINE



Mixed Berry Terrine image

Provided by Florence Fabricant

Categories     easy, weekday, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 cups mixed berries: blueberries, raspberries, blackberries,
fraises des bois or strawberries
1 cup water
1 Earl Grey teabag
2 envelopes unflavored gelatin
6 to 8 tablespoons sugar
1 tablespoon fresh lemon juice
Whipped cream, creme fraiche or sweetened plain yogurt

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.

PLUM WINE GELATIN



Plum Wine Gelatin image

Provided by Food Network Kitchen

Time 4h20m

Yield 6 servings

Number Of Ingredients 6

3 cups Japanese plum wine (red or white)
1/4 cup sugar
3 plums, halved and pitted
1/2 vanilla bean, split
2 1/4-ounce packets unflavored gelatin powder
Nonstick cooking spray

Steps:

  • Heat the wine and sugar in a medium saucepan over medium-high heat, stirring, until the sugar dissolves. Add the plums and vanilla bean and simmer until the plums are just tender, about 5 minutes. Transfer the plums to a plate using a slotted spoon, reserving the poaching liquid. Peel the plums, if desired, and slice into thin wedges.
  • Sprinkle the gelatin over 1/2 cup cold water in a small bowl. Let sit 1 minute, then stir into the warm poaching liquid until the gelatin dissolves. Pour through a fine-mesh sieve into a bowl. Let cool to room temperature.
  • Spray three 3-by-5-inch loaf pans or 8-ounce bowls with cooking spray, wiping out the excess. Pour a 1/4-inch layer of the gelatin mixture into each mold. Refrigerate until firm, about 20 minutes. Arrange half of the plum slices on top of the firm gelatin. Add just enough of the gelatin mixture to cover the fruit, then return to the refrigerator until firm, about 20 minutes. Repeat the process to make another gelatin layer and another fruit layer, then fill the molds with the remaining gelatin mixture and refrigerate until fully set, at least 3 hours or overnight.
  • Unmold the gelatin: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or small offset spatula around the top edge of the gelatin. Dip the bottom of each mold into the hot water for about 10 seconds, then invert onto plates.

MIXED BERRY TERRINE



Mixed Berry Terrine image

I found this recipe in Everyday Food and adapted it to my liking. It's a great low-fat dessert. Fruit should total about 6 cups. You can adjust the recipe by using whatever gelatin flavor and fruit(s) you prefer. It makes a beautiful presentation when molded in a loaf pan. For an everyday family dessert I use a glass serving bowl.

Provided by dojemi

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

2 (3 ounce) packages sugar-free strawberry gelatin or 2 (3 ounce) packages sugar-free strawberry banana flavor gelatin (or 1, 6 ounce)
1 (15 ounce) can sliced peaches (drained)
strawberry (hulled and sliced)
raspberries
blueberries
blackberry

Steps:

  • In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
  • Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
  • Refrigerate until firm, at least 3 hours.
  • To unmold, dip bottom of pan in hot water about 5 seconds.
  • Invert onto a serving platter, and shake firmly to release.
  • Additional fruit may be placed around mold.
  • Slice and served as is or with Cool Whip.

Nutrition Facts : Calories 62.8, Fat 0.1, Sodium 183.3, Carbohydrate 22.1, Fiber 0.8, Sugar 4.5, Protein 3.8

SUMMER FRUIT TERRINE



Summer Fruit Terrine image

Categories     Blender     Berry     Fruit     Dessert     Low Sodium     Peach     White Wine     Summer     Chill     Grape     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 16

1 cup dry white wine
1/2 cup sugar
3 tablespoons fresh lemon juice
4 large peaches (about 2 pounds)
2 envelopes (about 2 tablespoons) unflavored gelatin
16 to 18 small strawberries, hulled and halved lengthwise
1/2 cup raspberries
1/2 cup blueberries
1/2 cup seedless green grapes, halved lengthwise
2 1/4 cups raspberry peach sauce
For the sauce (as an accompaniment):
1/4 cup sugar
3 tablespoons fresh lemon juice
2 large peaches (about 1 pound)
1-1/2 cups raspberries
mint sprigs for garnish if desired

Steps:

  • To make the summer fruit terrine:
  • In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
  • Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
  • In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
  • Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
  • To make the raspberry peach sauce:
  • In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.

SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!



Summer Fruits Terrine or Bodacious Berries in Wine Jelly! image

This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice.

Provided by French Tart

Categories     Gelatin

Time P1DT5m

Yield 1 Fruit Terrine, 8-10 serving(s)

Number Of Ingredients 7

15 fluid ounces sparkling rose wine
2 ounces caster sugar
2 (1/4 ounce) sachets unflavored gelatin
1 tablespoon fresh lime juice
12 ounces small strawberries
8 ounces raspberries
12 ounces red currants or 12 ounces blueberries

Steps:

  • In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
  • First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
  • In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
  • Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
  • When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.

Nutrition Facts : Calories 90.1, Fat 0.5, Sodium 5.1, Carbohydrate 20.7, Fiber 2.8, Sugar 10.6, Protein 2.8

POMEGRANATE GELATIN



Pomegranate Gelatin image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 3

2 (16-ounce) bottles pomegranate juice (4 cups)
3 envelopes unflavored gelatin
3/4 cup sugar

Steps:

  • Serving suggestions: Bananas, pears, and oranges
  • Put 1 cup of the pomegranate juice in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin "blooms", 3 to 4 minutes.
  • Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatin mixture until it dissolves. Pour the gelatin into a 9 by 13-inch baking dish. Cover and refrigerate until set, about 3 hours or overnight.
  • Cut the pomegranate gelatin into cubes and serve with fresh fruits, such as, bananas, pears, and oranges.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

MIXED BERRY TERRINE



Mixed Berry Terrine image

GOOD TO KNOW It will come as no surprise that gelatin desserts are a calorie-counter's dream. What you may not know is that there are elegant ways of preparing-and presenting-the nostalgic desserts. Form the gelatins in pretty single serve glasses or in a loaf pan for unmolding and slicing.

Yield serves 8

Number Of Ingredients 4

2 envelopes (1/4 ounce each) unflavored powdered gelatin
2 cups 100% white grape juice
1/2 cup sugar
5 1/2 to 6 cups mixed fresh berries (about 2 pounds), such as strawberries (rinsed, hulled, and halved), raspberries, blackberries, and blueberries

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
  • Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, 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) 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 (or up to 2 days, covered with plastic wrap).
  • To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
  • (Per Serving)
  • Calories: 147
  • Fat: 0.5g (0.1g Saturated Fat)
  • Protein: 2.6g
  • Carbohydrates: 35.1g
  • Fiber: 4.9g

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