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Jellied Fruit Terrine Recipe

To begin, discard any crushed, soft or bruised berries.  Have ready a 8 x 4 inch (20 x 10 cm) loaf pan (6 cup).

In small bowl, pour 1/2 cup (120 ml) of cold water.  Sprinkle the two envelopes of gelatin over the water and allow it to soften, untouched, for about 5 to 10 minutes.

Meanwhile, in a small saucepan, heat 1 cup (240 ml) of the white grape juice until very hot.   Stir the softened gelatin into the hot grape juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved.  Do not boil.  Remove from heat and stir in the remaining 1 1/2 cups (360 ml) of white grape juice.

With a small ladle pour a thin layer (about 1/4 inch deep) of the white grape juice jelly into the bottom of the loaf pan.  Place in the refrigerator for about 30 minutes or until set, but is still sticky.  (This layer is to hold the raspberries in place.)

After about 30 minutes, arrange in rows on top of the jelly,  a layer of raspberries.  Carefully spoon or ladle some of the white grape juice jelly over the raspberries, just until the raspberries are covered.  Place back in the refrigerator for about one hour, or until set.

Next, place a layer of blueberries on top of the raspberries and cover with more of the white grape juice jelly.  Place back in the refrigerator for about one hour, or until this layer is set.

Finally, place a layer of strawberries on top of the blueberries.  Carefully spoon enough of the white grape juice jelly over the top of the strawberries to cover them.  Cover and chill the terrine for several hours, preferably overnight, until completely set.

If you wish to unmold the terrine, either dip the loaf pan in hot water or use a hair dryer to loosen the terrine from the sides of the loaf pan.  Invert onto your serving plate and unmold.  If not serving immediately, return to refrigerator. 

Serve the terrine in slices with softly whipped cream.

Serves about 10.

1/2 cup (120 ml) cold water

2 envelopes (14 grams) (2 tablespoons) unflavored gelatin

2 1/2 cups (600 ml) white grape juice

1 1/2 - 2 cups fresh raspberries (2 - 6 ounce containers)

1 1/2 - 2 cups fresh blueberries (1 - one pint container)

1 1/2 - 2 cups fresh small strawberries

Whipped cream for garnish

Note:  Could also use blackberries, currants, or pitted cherries.