BERRY TERRINE IN MUSCAT DE BEAUMES-DE-VENISE JELLY
Steps:
- Soften the gelatin in 1/2 cup orange juice. Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil. Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.
- Puree 1 pint of the raspberries, strain, and sweeten to taste. Refrigerate until ready to serve.
- Line a 6-cup oblong terrine with plastic wrap. Pour in a thin layer of the muscat mixture and the remaining raspberries. Refrigerate until set, about 1 hour (or freeze for about 30 minutes). Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour. Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.
- To serve, unmold the terrine, and peel off the wrap. Serve in thick slices with raspberry sauce drizzled around.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 13 grams
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