Citrus-Berry Terrine

I was very excited about this week’s French Fridays with Dorie recipe, a dessert called Citrus-Berry Terrine.  It is not like anything I’ve ever made before, and it’s probably one of those recipes I would not have made if not for participating in FFwD.

Before Unmolding

If this were an American dish it would be called “Jello mold”, but since it is French it gets to be an elegant terrine.

Freshly Unmolded

What is it exactly?  First of all, a fruit juice “jello” (gelée in French) is made using orange juice, sugar, and unflavored gelatin.  When the gelée is partially solidified, bite-size pieces of fruit are folded in.  I used orange and grapefruit segments, blueberries, strawberries, and blackberries. The mixture is poured into a bread pan and allowed to chill until completely solidified.

The cut fruit looks beautiful!

This was a fun dish!  The whole family enjoyed it.  My daughter ate some for her afternoon snack and really liked it (she has always loved fruit).  My husband surprised me by really liking this one as well (although he also loves fruit).  I knew it was a winner when he asked if he could have seconds and then cut himself a thick slice!

Citrus-Berry Terrine makes a refreshing, light dessert that you don’t have to feel guilty about eating.  I will be making this one again!



Filed under Cooking

14 responses to “Citrus-Berry Terrine

  1. Your terrine is just beautiful, Karen! The loaf pan mold that you used made such a pretty, thick slice. I hope you have a good weekend!

  2. Liz

    Gorgeous!!! I wish my hubby was a fan of blueberries and blackberries…as they make such a stunning presentation against the orange background~

  3. Very nice! Summer in a pan.

  4. That Looks Fantastic…
    My Uncle Loves Terrines

  5. love your first photograph! i think when my daughter gets a bit older and is eating “finger foods” I will be making this again and again – especially for parties! Its great and super kid friendly too!
    Im glad you didnt have a problem with the gelatine/juice setting problem that some of us had!

  6. Justine

    I’ve been eyeing this in the cook book ~ did you acheive such beautiful slices with your server, or did you use a knife? I’m impressed by how clean the blueberries cut, as opposed to just ‘mushing’ down through the terrine. Well done! 🙂

    • Karen

      I used a serrated knife. I started out with just the server, but I could tell quickly it wouldn’t work well. You should definitely try this one!

  7. Justine

    …this rivals (if not beats) TM’s “slice of summer” picture!

  8. Yours turned out gorgeous! It’s just like the book’s!

  9. Wow, your terrine really looks terrific! The cut fruit lookings amazing. Very nice work!!

  10. Karen, Your terrine came out perfect! We really enjoyed this one too! It was so refreshing in such hot weather! Your photos are lovely! Enjoy your weekend!

  11. Looks beautiful! We loved this at our house.

  12. Yours looks just like the book! I love the thick slices. Glad everyone enjoyed this at your house. Nice job.

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