Print Recipe
 Terrine of Summer Berries Recipe
This dessert is worth cooking for several reasons. Firstly, it is stunningly beautiful, secondly, the berries are very useful, and thirdly, it is light. In addition, it is quite simple to prepare this terrine, it only takes time for the jelly to freeze.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First you need to prepare the fruits: remove the sepals and cuttings, if the strawberries are large, cut in half.
    First you need to prepare the fruits: remove the sepals and cuttings, if the strawberries are large, cut in half.
  2. Put the berries in a bowl and mix very carefully so as not to crush.
    Put the berries in a bowl and mix very carefully so as not to crush.
  3. Put the gelatin sheets in a bowl of cold water and leave to soak for 1-2 minutes. Pour half of the wine into a saucepan and add sugar, heat over medium heat until the sugar is completely dissolved. Remove the gelatin from the water by hand, squeeze out the excess liquid a little and put it in a saucepan with wine. The wine should be hot, but not boiling, because gelatin will not work in boiling and jelly will not take, and gelatin will not dissolve in cold. When the gelatin is completely dissolved, pour in the remaining wine and lime juice. (If you use granulated gelatin, you will need one bag weighing 11 grams. Just pour the gelatin into the wine with sugar and heat until the gelatin and sugar are completely dissolved.) Let the wine cool down.
    Put the gelatin sheets in a bowl of cold water and leave to soak for 1-2 minutes. Pour half of the wine into a saucepan and add sugar, heat over medium heat until the sugar is completely dissolved. Remove the gelatin from the water by hand, squeeze out the excess liquid a little and put it in a saucepan with wine. The wine should be hot, but not boiling, because gelatin will not work in boiling and jelly will not take, and gelatin will not dissolve in cold. When the gelatin is completely dissolved, pour in the remaining wine and lime juice. (If you use granulated gelatin, you will need one bag weighing 11 grams. Just pour the gelatin into the wine with sugar and heat until the gelatin and sugar are completely dissolved.) Let the wine cool down.
  4. Put the most beautiful berries on the bottom of the 1-liter terrine mold. In the finished dessert, the berries that we put on the bottom of the terrine are on top, so it's worth taking the time to arrange them beautifully. Pour in the remaining berries and pour in 350 ml of wine.
    Put the most beautiful berries on the bottom of the 1-liter terrine mold. In the finished dessert, the berries that we put on the bottom of the terrine are on top, so it's worth taking the time to arrange them beautifully. Pour in the remaining berries and pour in 350 ml of wine.
  5. Cover with cling film and place on top of several cans. This is done so that the jelly is thicker and easier to cut. Put the terrine in the refrigerator for 2 hours. Then heat up the remaining 150 ml of wine and pour it on the surface of the terrine. Cover with clingfilm again and refrigerate overnight.
    Cover with cling film and place on top of several cans. This is done so that the jelly is thicker and easier to cut. Put the terrine in the refrigerator for 2 hours. Then heat up the remaining 150 ml of wine and pour it on the surface of the terrine. Cover with clingfilm again and refrigerate overnight.
  6. When you are ready to serve the terrine, lower the mold into hot water for 2 seconds and turn it onto a plate. Make sure that the water does not get inside the mold, and do not keep it in the water for more than 2 seconds, otherwise the jelly will become liquid.
    When you are ready to serve the terrine, lower the mold into hot water for 2 seconds and turn it onto a plate. Make sure that the water does not get inside the mold, and do not keep it in the water for more than 2 seconds, otherwise the jelly will become liquid.
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