Berry Terrine

Have you ever had a recipe stuck in your head?

Ever since I saw Laura Calder make this recipe on the Food Network Canada I’ve been thinking about making it. Since  July 14th was Frances national holiday I decided this was a great time to make it. I know a lot of people have the impression that french food is complicated, and although it can be, in general it’s actually quite simple.

This terrine is basically just a fancy jello mold. I based my recipe on Laura Calder’s Pink Grapefruit and Orange Terrine, but since we are at the height of raspberry season here in Quebec I decided to make a berry version.

To make this you’ll need a 9 inch loaf pan and some plastic wrap.

Berry Terrine

  • 1 cup rosé or white wine ( I used C’est La Vie Rosé Syrah)
  • 1/2 cup pomegranate juice
  • 1/2 cup sugar
  • 2 packages gelatine
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries (halved or quartered if they are too large)
  • greek yogurt and honey for topping
  1. In a saucepan heat wine, juice , and sugar until sugar has completely dissolved and mixture is simmering.
  2. Take a 1/4 cup of the hot liquid and dissolve the gelatine, then return that to wine mixture.
  3. Line loaf pan with plastic wrap, making sure there is a good overhang.
  4. Fill the loaf pan with the berries and the cover with the wine gelatine mixture.
  5. Cover with overhang from the plastic wrap and refrigerate at least four hours until set.

I was actually a little disappointed with the dessert. Maybe I cooked the wine too long, but there was no wine taste to the jelly at all. Next time I’ll change the wine to juice ratio, and maybe add some anise to it for more flavour. I will try again though, as I think this has a lot of potential.