Fruit and Berry Terrine with Watermelon, Plums and Grapes
by Editorial Staff
A bright, beautiful, incredibly colorful, and healthy dish of fruits and berries that will cheer you up with just one look. Everything is simple in preparation, but it is better to cook the dish in the evening because it takes several hours for the terrine to harden. Another plus of this wonderful dish is that it is universal – a sweet tooth can have breakfast with it, and hostesses can serve it on the festive table as a dessert.
Cook: 50 minutes
Servings: 5
Ingredients
- Watermelon (pulp) – 300-400 g
- Plums – 200-300 g
- Nectarine – 200 g
- Grapes (black and white raisins) – 200 g
- Raspberries – 100 g
- Sugar – 150 g
- Gelatin – 20 g
- Lemon – 1/2 pc.
For decoration (optional):
- Mint – 2-3 sprigs
- Raspberries – 2-3 pcs.
Directions
- Preparing a gelatinous terrine base. Pour 800 ml of water into a saucepan and add sugar. Bring to a boil and cook the syrup for 2-3 minutes.
- Squeeze the juice from half a lemon (I got 3 tablespoons).
- Pour in 3 tablespoon. tablespoons of lemon juice in syrup, mix, and let cool slightly.
- Pour gelatin with 100 ml of water at room temperature and let it swell.
- Mix the syrup with the gelatin and let the gelatin dissolve completely in the syrup. If you want the gelatin base to remain as transparent as possible, filter the syrup and let it cool slightly to room temperature.
- Let’s prepare the fruit. Free the watermelon pulp and cut it into cubes.
- Cut each grape in half and remove the seeds (if any).
- Remove the seeds from the plums and cut the pulp into quarters.
- We also extract the seeds from the nectarines and cut the pulp into cubes.
- Combine chopped watermelon, grapes, plums, and nectarine. Add raspberries. Mix very gently.
- We cover the form (I have a volume of 1.5 liters) with foil so that the edges of the foil protrude slightly beyond the edges of the form.
- Place the fruit in a mold and smooth it out carefully.
- Fill the fruit with the jelly terrine base.
- We close the edges of the foil and put a lightweight on top (I used a cutting board). We send it to the refrigerator for several hours or overnight.
- After a couple of hours (or in the morning) we take out the frozen terrine from the refrigerator. Unscrew the edges of the foil and cover the form with a plate of similar dia (or larger). Holding the plate, turn over the form with the terrine.
- Then simply remove the form from the terrine and release it from the foil. In this case, the terrine will be the smooth glossy side up and a beautiful pattern of pieces of fruits and berries will be visible.
Enjoy your meal!
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