Berry Terrine In Muscat De Beaumes-De-Venise Jelly
Published July 6, 1999
- Total Time
- 5 hours
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Ingredients
1 ½ envelopes plain gelatin
1 cup orange juice
1 half bottle (350 milliliters) muscat de Beaumes-de-Venise
⅔ cup sugar, plus more for berries
1 vanilla bean, split in half
1 tablespoon pink peppercorns
1 ½ pints raspberries
½ pint strawberries, sliced
½ pint blueberries
Nutritional analysis per serving (6 servings)
29 grams carbs; 207 calories; 1 gram fat; 7 grams fiber; 6 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soften the gelatin in ½ cup orange juice. Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil. Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.
- Step 2
Puree 1 pint of the raspberries, strain, and sweeten to taste. Refrigerate until ready to serve.
- Step 3
Line a 6-cup oblong terrine with plastic wrap. Pour in a thin layer of the muscat mixture and the remaining raspberries. Refrigerate until set, about 1 hour (or freeze for about 30 minutes). Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour. Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.
- Step 4
To serve, unmold the terrine, and peel off the wrap. Serve in thick slices with raspberry sauce drizzled around.
Private Notes