Rita Heikenfeld's Fruited Gelatin Terrine - Tucson News Now

Rita Heikenfeld's Fruited Gelatin Terrine

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BEAUTIFUL FRUITED GELATIN TERRINE

Note: make this in a small loaf pan. If you have a larger loaf pan, double the amount of gelatin, grape juice, sugar and lemon juice and add more fruit if you like. This is an elegant, yet easy and light tasting addition to a Passover or  Easter feast, as well. Now feel free to use any appropriate bowl, mold, etc. you have on hand.

2-3 cups mixed fruit - I like strawberries, blueberries, raspberries and blackberries

2 packages unflavored gelatin (two 1/4-oz envelopes)

2 cups white grape juice, rose wine, champagne, etc.

1/2 cup sugar

1 tablespoon lemon or lime juice

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan. Set aside. 

Pour gelatin ingredients in pan: 2 packs gelatin,  2 cups juice, 1/2 cup sugar, 1 tablespoon lemon juice. Let sit for a few minutes for the gelatin to soften and "bloom".  Whisk to blend ingredients and then turn heat to medium. Bring to a boil, then lower to a simmer and stir until gelatin and sugar dissolve. Cool to room temperature. Mixture will still be pourable. 

Slowly pour about 1 cup mixture over fruit, enough to cover nicely, then chill, covered, until firm, about an hour. This "sets" the fruit so that it doesn't float.

Pour remaining mixture over fruit (if it happens to  jell while it's sitting, warm up a bit to melt, but let cool before you pour on).

To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Tip from Rita's kitchen:

Lower carb version: Use a sugar substitute, and sugar free juice

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