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Dazzling Fruit-filled Terrine

Dazzling Fruit-filled Terrine

I filled shiny jello with seasonal fruit This colorful dessert is perfect for summer entertaining.

Ingredients: 1 pound cake mold

Grapefruit
1 large
Oranges
2 large
Kiwi
2
Delaware grapes
1 cluster
American (sweet black) cherries
10
Red globe grapes
10
Jelly Liquid
Apple juice (100%)
200-400 ml
Honey
20 g
Sugar
40 g
Powdered gelatin (I used Silver brand)
20 g

Steps

1. Peel the oranges and grapefruit, and completely remove the white pith.
2. Cut in between the fruit and membrane on each side and remove the fruit. Squeeze the remaining juice and set aside.
3. Peel the kiwi and cut it into 6 pieces lengthwise. Pit the cherries and remove the seeds from the Red Globe grapes. Peel the Delaware grapes.
4. Drain all of the fruit, except for the kiwi, on paper towels.
5. Add apple juice to the juice squeezed in Step 2 to make 200 ml. Add the honey and sugar and heat in the microwave until nearly boiling.
6. Take the Step 5 mixture out of the microwave and stir, add the kiwi, put the dish back in the microwave and heat for 1 minute. (This is to deactivate the kiwi enzymes which prevent jello from setting.)
7. Take out the kiwi and drain on paper towels. Let cool. Add the gelatin to the warm syrup and mix well.
8. When the gelatin is completely dissolved, stir in 200 ml apple juice and let cool until it reaches room temperature.
9. Prepare the mold. Line a pound cake mold with plastic wrap.
10. Arrange the fruit and gelatin liquid in the mold, keeping in mind how the finished dessert will appear. Fill in the gaps between the pieces of fruit with the gelatin liquid.
11. Pour the remaining gelatin liquid on top, cover with plastic wrap and chill in the refrigerator to set. Pour any leftover gelatin liquid into a separate mold and enjoy as a jello dessert.
12. Take it out of the mold when it's firmly set, leaving it tightly wrapped in plastic wrap. Slice it with a sharp knife, right through the plastic wrap.
13. Transfer to serving plates and garnish with jam, if desired. This time I made a pattern with strawberry jam and apricot jam, thinned with water.
14. It looks different depending on the plate it's served on I put a black placemat under a glass plate for this one.
15. I used the leftover fruit and gelatin liquid to make a fruit cup, and decorated it with a pop art design.
16. "Silver" brand gelatin powder dissolves easily in warm liquids, but if you are using regular gelatin, soften it in water first.

Story Behind this Recipe

I was really happy with a vegetable terrine I made the other day. It was pretty and delicious, but my son thought it was a dessert and was so disappointed.
So this tine, I tried using my son's favorite fruits to make a dessert terrine.