Hello, September. I’m glad you’re here because you prove that I somehow made it through August. Thank heavens for that. But! I’m not ready to quit Summer. I still have a few more things I want to accomplish…like EATING ALL THE BERRIES before berry season is kaput. I can see the prices of berries creeping up which means…HURRY UP AND EAT THEM.
I’ve been getting good use out of my bread pans this summer…but not because I’ve been making my favorite banana bread. Nope. I’ve been using them to make some ice cream concoctions like this one and this one here. Pumpkin bread is on the horizon and maybe something with cranberries or pears but for now I’m still in Summer mode and here’s this cute little terrine situation.
A pomegranate juice gelatin mixture marries three different berries. There’s a slight tang with lemon but it’s basically ALL BERRY suspended in gelatin. There’s something so satisfying about cutting into gelatin. I secretly have day dreams of cutting into a 10lb. gummy bear one day… This is just practice. Add a little whipped cream to the top of this terrine for a little decadence. Or maybe add some Prosecco to the gelatin mixture?
And we’re off!
Berries go into a loaf pan.
Some of the pomegranate juice gets mixed with the gelatin in a small bowl.
We’re going to dissolve the brown sugar with some of the pomegranate juice in a pan over the stove.
Once melted, we add a squeeze of lemon juice. About one tablespoon.
Scrape the gelatin into the mixture. Dissolve it.
Pour that into the rest of the pomegranate juice.
Pour gelatin over berries.
Push berries down.
Cover with plastic wrap.
Whipped cream in a jar! Put a lid on. Shake until you can’t shake no more.
Whipped cream.
And we take the terrine out of the mold!
LOOK AT ALL THE BERRIES.
Make sure to use a sharp knife.
Whipped cream on top.
Goodness.
Get your berry on while you can!
Triple Berry Terrine
serves 8 – 10
recipe slightly adapted from Luscious Berry Desserts
- 2 cups Pom pomegranate juice
- 2 envelopes gelatin
- 1/3 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 5 cups mixed berries
- fresh whipped cream, for serving
Pour 1/2 cup pomegranate juice into a small bowl, sprinkle the gelatin over it, and let soften for 5 minutes.
Heat the sugar with 1/2 cup pomegranate juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and the lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup pomegranate juice.
Place the berries in an 8-by-5-inch loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.
To serve, run a bread knife around the inside of the pan and dip the pain in hot water for about 5 seconds. Invert onto a serving platter and shake to release the terrine. Serve cut into slices with a dollop of fresh whipped cream.
