|
|
scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
|
|
(3 of 3)
Re: Berry and Banana Terrine
May 26, 2009 7:07 PM
|
|
Lisa,
I took it for a dessert, but they ate it as an appetizer. I forgot the whiped cream.
|
|
|
Hey Lisa
Posts:
1,946
From:
Oregon
Registered:
9/27/06
|
|
(2 of 3)
Re: Berry and Banana Terrine
May 26, 2009 6:02 PM
|
|
I can imagine how pretty this must be! I bet it was very well received by all.
--
Lisa
|
|
|
scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
|
|
(1 of 3)
May 23, 2009 9:22 PM
|
|
The farmers market had lots of fresh fruit today. I will be taking this for Monday.
2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar (if the berries are very sweet use less - 1/3 cup)
5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries) ( ripe stone fruit work - peaches, nectarines, plums)
In a small bowl, sprinkle gelatin over 1/4 cup grape juice, let soften 2 to 3 minutes.
Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat 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 capacity) 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. If you think there may be some smells in the frig put some plastic touching the top. I put it into the freezer an hr. before serving.
To unmold, dip pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
Serve with whipped cream.
I have made this with melon balls, the melon needs to be very ripe, if not make sure it is very cold and use a serrated bread knife to slice.
|
|
|
|
