Lovely summery berry and banana dessert terrine, a gelatin and white grape juice base filled with fresh berries and bananas.
BE PICTURED IN; CHARACTERIZED IN:
This berry and banana terrine is one of my favorite summer desserts. It’s so pretty!
Think jello, but a grown-up, refined version with all natural ingredients and a lot less sugar.
The idea first came to me through a Martha Stewart recipe in her (now defunct) Every Day Food magazine years ago. Since then we’ve made versions with rhubarb, nectarines, cherries and pluots. In principle, any easy-to-slice fruit will suffice.
You can layer the fruit so that when you cut the tureen you get a decorative pattern (red, white, and blue for patriotic holidays), or do what I did here and just toss them all together.
Everything is good. Each bite comes with an explosion of fruit. Enjoy!
Would you like a visual step-by-step guide? Check out the video below!
2:59
Berry Banana Terrine
Berry Banana Terrine
ingredients
-
2 envelopes (1/4 ounce each) unflavored gelatin
-
2 cups white grape juice, divided
-
1/2 cup white granulated sugar
-
6 cups mixed fresh berries and sliced bananas (berries can be blueberries, raspberries, blackberries, and sliced or quartered strawberries)
method
-
Soften gelatine:
Pour 1/4 cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.
-
Make Grape Juice Gelatin Base:
Add another 1/4 cup of the white grape juice and 1/2 cup of the sugar to a saucepan and heat over medium-high heat until the sugar has dissolved.
Remove from the heat and stir in the gelatin mixture until dissolved. Stir in the remaining 1 1/2 cups grape juice.
-
Place the fruit in a loaf pan, cover with the grape juice and gelatine mixture:
Place the berries and banana slices in a 4×8 loaf pan. Pour the grape juice mixture over the berries and press down on the berries to submerge them in the juice-gelatin mixture.
-
Cool:
Cover with plastic wrap. Chill in refrigerator until firm, 3 hours.
-
Demoulding:
To demould, fill a basin halfway with hot water. Gently lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin on the rim of the pan and help it loosen.
Also, run a dull knife around the edge of the pan.
Place a serving platter upside down on the loaf tin and turn over. Shake gently to loosen the mold.
Slice to serve.
Adapted from Martha Stewart’s now-defunct Everyday Food magazine.
Links:
Strawberry Rhubarb Terrine – here at Simply Recipes
Vegan version with agar from Fatfree Vegan Kitchen.
