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Tutti Fruiti Week Continues: Two Refreshing Mixed Berry Dishes

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Mixed Berry Terrine

Ingredients:

2 envelopes (1/4 ounce each) unflavoured gelatin

2 cups white grape or white cranberry juice

1/2 cup sugar

5 1/2 to 6 cups mixed berries (eg. strawberries, raspberries, blackberries, blueberries – cut the berries in half if on the large side)

Instructions:

Sprinkle gelatin over 1/4 cup of juice to let it soften – about 3 minutes.  Heat sugar with 1/4 cup juice (not the juice with the gelatin in it) over medium-high heat until the sugar is completely dissolved.  Take the pan off the heat and stir in the gelatin mixture, until completely dissolved.  Stir in the rest of the juice.  Put the berries in a 4 by 8 inch loaf pan and pour the gelatin mixture over them.  You may need to press the berries down a bit to ensure they are submerged.  Put in the fridge for at least 3 hours, until the terrine is firm and set.  Dip the bottom of the pan in hot water for a few seconds to loosen the terrine from the pan and invert onto a serving plate.  You may need to give it a few shakes to gently release it from the pan. 

Melon Custards with Mixed Berries

Ingredients:

About 6 cups of melon, cut in large pieces

3 tsp. unflavoured gelatin (about 2 pkts)

1/2 cup Greek yogurt

3/4 cup heavy cream

3 T. honey

coarse sea salt

2 cups mixed berries

2 T. orange juice

Instructions:  Puree the melon.  Push through a sieve and discard any solids.  Pour 1/3 cup of the melon juice into a bowl and sprinkle with the gelatin.  Let sit 3-5 minutes until softened.  Whisk yogurt into the rest of the melon juice.  In a small pan, heat the cream, 2 T. honey, and a pinch of salt over medium heat.  Whisk in the gelatin mixture until it dissolves completely.  Now, whisk (that’s a lot of whisking!) the cream mixture into the yogurt mixture and divide into 6 ramekins.  Put in the fridge for at least 2 1/2 hours until set (you can also make it the night before).  Mix together 1 T. honey, the berries, and the orange juice.  Gently mash the berries slightly to release their juice.  Refrigerate until serving time.  Unmould the custards by running a knife around the edges and inverting onto plates.  You might need to give it a gentle shake to release them.  Serve with the berries, allowing some of the juices to drizzle over the custards.

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