BERRY TERRINE IN MUSCAT DE BEAUMES-DE-VENISE JELLY

Berry Terrine In Muscat De Beaumes-De-Venise Jelly image

Provided by Florence Fabricant

Categories dessert

Time 5h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 envelopes plain gelatin
1 cup orange juice
1 half bottle (350 milliliters) muscat de Beaumes-de-Venise
2/3 cup sugar, plus more for berries
1 vanilla bean, split in half
1 tablespoon pink peppercorns
1 1/2 pints raspberries
1/2 pint strawberries, sliced
1/2 pint blueberries

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