Summer Fruits Terrine Or Bodacious Berries In Wine Jelly Recipe

Impress your guests with this stunning summer dessert! A refined take on Delia Smith's classic recipe, our Bodacious Berries in Wine Jelly terrine is elegant, low-fat, and surprisingly easy to make. Perfect as a show-stopping finale to a dinner party or a special occasion treat. This recipe uses seasonal soft fruits, creating a vibrant and refreshing flavor combination. Easily adaptable for children or non-alcohol drinkers by substituting fruit juice for wine. Serve chilled with a homemade red berry coulis and a dollop of crème fraîche or cream.

Prep Time 60 mins
Cook Time 1445 mins
Calories 90.1 kcal
Protein 5g
Rating 2.5 (2 Reviews)
Summer Fruits Terrine Or Bodacious Berries In Wine Jelly 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Summer Fruits Terrine Or Bodacious Berries In Wine Jelly

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How to Make Summer Fruits Terrine Or Bodacious Berries In Wine Jelly

  1. Prepare the fruit: Gently wash and hull 1 kg of mixed summer berries (strawberries, raspberries, blueberries, etc.). If using larger berries like strawberries, halve or quarter them.
  2. Make the wine jelly: In a saucepan, combine 400ml of red wine (or red fruit juice), 400g of sugar, and 12g of leaf gelatine (soaked in 100ml of cold water for 10 minutes). Gently heat, stirring until the sugar dissolves and the gelatine is fully incorporated. Do not boil.
  3. Combine fruit and jelly: Pour the wine jelly over the prepared fruit in a large bowl and gently stir to coat. Allow to cool slightly.
  4. Assemble the terrine: Line a 1.5-liter loaf tin with cling film, leaving some overhang to cover the top. Pour the fruit and jelly mixture into the prepared tin.
  5. Weight and chill: Cover the terrine with the overhanging cling film, and place a weight on top (e.g., a filled bag of rice, several cans). This helps compact the mixture and maintain its shape while setting.
  6. Refrigerate: Refrigerate the terrine for at least 8 hours, or preferably overnight.
  7. Prepare the coulis: While the terrine chills, prepare a red berry coulis by blending 200g of mixed red berries with a little sugar to taste. Strain if desired for a smoother texture.
  8. Unmold and serve: Once set, carefully invert the terrine onto a serving plate. Remove the cling film and slice into neat portions. Serve each slice with a generous spoonful of red berry coulis and crème fraîche or whipped cream.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

42g

Fat

0g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Gelatin Desserts Fruit French 1 Day Or More European No Cook Dinner Party Holiday Event Romantic Summer English Scottish Dietary Seasonal Oamc Freezer Make Ahead Independence Day Valentines Day Egg Free Free Of Something Berries Blueberries Raspberries Strawberries Taste Mood Number Of Servings Presentation Served Cold Technique