Peach Tea And Berry Gelatin Terrine Recipes

MIXED BERRY TERRINE

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

SUMMER FRUIT TERRINE

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.

POMEGRANATE GELATIN

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

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.

SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!

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.

RASPBERRY-CHOCOLATE GELATIN

Steps:

• Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
• Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
• Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
• Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
• Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

PLUM WINE GELATIN

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.