Ingredients
The following ingredients have 10 Servings
- 1- pound (455 g) fresh strawberries, (hulled and chopped or sliced)
- 6- ounces (170 g) fresh blueberries
- 4- ounces (115 g) fresh raspberries
- 1 cup (240 ml) unsweetened cranberry juice
- 1 cup (240 ml) lime seltzer
- 1 tablespoon lemon juice
- 1 tablespoon plus 2 teaspoons of unflavored gelatin,
- 2/3 cup (131 g) sugar
- Whipped Cream; optional
Instruction
- Have your mold or bowl ready; it does not require any prep. Toss the berries together in your mold of choice. If using the recommended 6-cup (1.4 L), 8 ½-inch by 4 ¼-inch (21.5 cm by 10.5 cm) loaf pan the fruit will come almost to the very top. Set aside.
- Stir together your 2 cups (480 ml) of chosen liquid, in this case the cranberry juice and seltzer, and stir in the lemon juice. Pour about ½ cup (120 ml) into a small bowl and sprinkle the gelatin over it; allow it to sit for 5 minutes to soften. Meanwhile whisk the remaining liquid and sugar in a saucepan and heat until very hot. If you have used a carbonated liquid, keep stirring gently to release the majority of the bubbles.
- Scrape the softened gelatin into the hot juice mixture and whisk until dissolved. Pour this liquid over the fruit in your mold. There is basically just enough liquid to fill in the spaces between the fruit. Again, if you have used a carbonated beverage, you might get a bunch of bubbles. Tap the molds on the counter a few times to break them up.
- Refrigerate for at least 4 hours or until the gelatin is set. You can cover with plastic wrap and refrigerate overnight. If you are going to unmold, choose a large, flat platter and dip the outside of the mold in a larger bowl filled with hot tap water, just briefly. Make sure no hot water comes over the edge onto the gelatin. Wiggle the mold to determine if the gelatin has released from the mold. Place platter on top, invert (you might have to jiggle the mold back and forth) and it should release! Serve with whipped cream, if desired. The terrine is ready to serve.
