Fresh Berry Terrine

Tested & Perfected Recipes

This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert.

berry & prosecco terrine

This fresh berry terrine was originally slated for my cookbook, and it got rave reviews from my recipe testers, but I pulled it at the last minute because I worried it might be perceived too much like a retro Jell-O mold dessert. I had completely forgotten about it but, a few weeks ago, I attended a ladies luncheon hosted by one of my recipe testers and was pleasantly surprised to see this dessert on the menu. The chef had adapted the recipe to serve 150 ladies!

When everyone oohed and aahed over dessert, I realized that I should’ve just left it in the book. It’s so darn pretty, and the perfect light summer dessert. What’s more, it’s a breeze to make and can be prepared several days ahead of time. The gelatin acts as a preservative; berries that can quickly languish in the fridge keep for days on end when suspended in grape-flavored “Jell-O.”

Feel free to mix up the fruit but avoid pineapple, kiwi, mango, papaya, figs or guava, as they contain enzymes that will prevent the gelatin from solidifying. I love this terrine with shortbread, sugar cookies, or toffee almond sandies on the side.

What you’ll need to make a fresh berry terrine

how to make fresh berry terrine

How to make a fresh berry terrine

To begin, pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.

how to make berry terrine

Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved.

how to make berry terrine

Pour the mixture over the thickened gelatin.

how to make berry terrine

Whisk to combine.

how to make berry terrine

Carefully pour the warm gelatin mixture over the berries, and then chill in the refrigerator for 4 to 5 hours, or until very firm.

how to make berry terrine

To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn’t get wet).

how to make berry terrine

Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again.

how to make berry terrine

Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Slice with a sharp knife.

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Fresh Berry Terrine

This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert.

Servings: 8
Total Time: 20 Minutes, plus at least 4 hours to chill

Ingredients

  • 1-1/4 pound mixed berries, such as blueberries, raspberries, blackberries and strawberries (cut the strawberries in half)
  • 2 cups white grape juice, best quality
  • 2 (1/4-oz) packets unflavored gelatin
  • 3 tablespoons sugar

Instructions

  1. Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
  2. Pour 1/2 cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
  3. Meanwhile, bring the remaining 1-1/2 cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
  4. Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
  5. To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn’t, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife.
  6. Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 slice
  • Calories: 85
  • Fat: 0 g
  • Saturated fat: 0 g
  • Carbohydrates: 20 g
  • Sugar: 17 g
  • Fiber: 2 g
  • Protein: 2 g
  • Sodium: 10 g
  • Cholesterol: 0 g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I tried making this recipe twice and it never solidified. First time I thought it was my mistake using Walmart brand gelatin. Second time I used Knox brand and same result. I followed the recipe to the T both times and wasted roughly $20 in fresh fruit.

    • — C on August 23, 2020
    • Reply
    • So sorry you had a problem with this (twice)! Did you by any chance include pineapple, kiwi, mango, papaya, figs or guava in it? They all contain enzymes that will prevent the gelatin from solidifying.

      • — Jenn on August 25, 2020
      • Reply
  • Hi Jenn! I love your recipes and everything I have tried out so far has turned out perfectly. I was wondering what other fruits I can use for this terrine as I would like to use fresh summer fruits that I can easily find here. Would any combination of melon, peaches, apricots, cherries, plums, kiwis, pineapple work for example instead of berries? If yes, would you still recommend white grape juice, apple juice or prosecco?
    Thank you!
    Sophia

    • — Sophia on June 25, 2020
    • Reply
    • Hi Sophia, It’s perfectly fine to mix up the fruit here but I’d avoid pineapple and kiwi because they contain enzymes that will prevent the gelatin from solidifying. Other ones to avoid are mango, papaya, figs, and guava. Hope you enjoy!

      • — Jenn on June 25, 2020
      • Reply
      • Thank you! Will make it this weekend for a family lunch.

        • — Sophia on June 25, 2020
        • Reply
  • Can I substitute Prosecco for the apple juice?

    • — Annie on April 25, 2020
    • Reply
    • Sure!

      • — Jenn on April 28, 2020
      • Reply
  • Hi! Are there any alternative recommendations for juice? We don’t have white grape juice where I live.

    • — Adrienne on April 28, 2019
    • Reply
    • Hi Adrienne, I think apple juice would also work nicely here. I’d love to hear how it turns out if you make it!

      • — Jenn on April 29, 2019
      • Reply
  • Should we still do the saucepan step if we don’t use the sugar?

    • — Ben Gretchko on December 16, 2018
    • Reply
    • Hi Ben, Yes you’d still need to heat the juice.

      • — Jenn on December 16, 2018
      • Reply
  • If I make this a day in advance should I keep it in a covered container in the fridge or cover it tightly with plastic wrap? I can’t wait to make this! Thank you!

    • — T on December 6, 2018
    • Reply
    • Hi T, you can store it right in the loaf pan covered with plastic wrap. Just unmold it before serving. Hope you enjoy!

      • — Jenn on December 6, 2018
      • Reply
  • Hi Jenn – i know this is a silly question but if I used frozen berries, should I defrost first?

    • Hi Mia, Not a silly question — and, yes, I’d defrost first.

  • Could you make this in mini bundt pans and serve it with whipped cream in the center hole? If so, what kind of flavored whipped cream would you suggest?

    • Sure, Paddy. I think vanilla-flavored sweetened whipped cream would be perfect. Please send me a photo if you try it!

  • Hi Jenn-
    I bought the same gelatin you show in your picture. Your recipe states use 2 1/4oz. packets but the box in your photo, as does my box, says there are 4 1 oz. envelopes. I am into this recipe and fear I am going to ruin it, but I am guessing you mean to use 2 1oz. packets or you wouldn’t specify “2”?
    Thanks!!

    • Hi Mary, Actually the whole package of four packets is a total of 1 ounce, so each packet is 1/4 ounce. The recipe calls for two 1/4 ounce packets. Hope that clarifies and that you enjoy the terrine!

      • Thank you for your reply. I was thinking that and then looked on the side of the box where it states there are 16 servings total in the box. I should have gone with my first instinct which is what you said. If you have any gelatin, look on the side where they state the nutritional information. It’s a little confusing! Thank you again, the terrine is delicious, and very pretty.

  • Looks gorgeous, but how would you go about serving it to a larger group? Or how did the chef that prepared it for 150 do it? Thanks!

    • Hi Jordan, How many people?

  • How much do you think you could reduce the sugar in this and have it still turn into gelatin?

    Could just fruit juice and no sugar at all be used?

    • Sure Lisa – it’s fine to omit the sugar if you don’t think you’ll miss it.

  • I made this Berry Tirrene over the weekend and it turned out great It was just as easy as you said I am a 86 yr old who got into the cooking world when I became a caregivcr for my wife who had ALZ and I do enjoy the it very much. A few weeks back I was surprised to see you on WGNTV Chicago noon news show It looks like I am going to have to buy your cookbook Good luck with your newsletter

    • — Richard Criswell
    • Reply
    • So happy it turned out well, Richard. 😊

  • will it work with sugar free jell-o?

    • — Catharine D Bellot
    • Reply
    • Hi Catharine, I haven’t tried it this way, but I suspect it should work. Please let me know how it turns out if you try it!

  • Hi, Jenn,
    My family and I absolutely love your recipes (and wonderful cookbook), and find that making them always turns out a “success story”! Just a quick question, would you know of any vegetarian-friendly “gelatins”, available, that will work to create this recipe? Thank you, again!

    • Hi Karen, So happy you’re having success with the recipes :). Unfortunately, I don’t have any first-hand experience cooking with vegetarian gelatins, but you might try Unflavored Vegan Jel by Natural Desserts as recommended here. I’m guessing you could skip the step of heating the juice and just mix the gel into the juice. Hope that helps!

      • Agar agar is made from seaweed, I believe. It’s considered vegan.

  • OK, a silly question: this looks beautiful, but how long can it stay out? For example, can I put it out on the table while I serve lunch to my family? Or it it like ice cream, which should be taken out right before I serve it?

    • A great question! It can sit out at room temperature for a few hours no problem – just don’t leave it in the sun.

    • Maybe kosher????Remember from my childhood, Mom would not use jello because she said it was made from some animal product which shall not be named…..

  • Could I make this with lemonade or limeade or apple juice? Where I live it is difficult to find white grape juice. Thanks.

    • Sure, Liz – I’d love to know how it turns out.

  • Hi Jenn,
    It looks beautiful! What would the recipe measurements look like vegan, using agar agar? Have you tried?
    Thanks,
    Barbara

    • Hi Barbara, I’ve never used anything like Agar Agar (I needed to look it up!) so I can’t guarantee the results, but based on what I read about it, it sounds like it may work. This article provides some tips on how to convert to the amount you’ll need (and also provides some other alternatives to gelatin.) I’d love to hear how it turns out if you try it!

  • hi jenn! is there a substitute for the gelatin to make it vegetarian? thanks, cheryl

    • Hi Cheryl, I don’t have any experience with vegetarian alternatives to gelatin, but you could try Unflavored Vegan Jel as recommended here. I’d guess you could skip the step of heating the juice and just mix the gel into it. Please LMK know how it turns out if you try it!

      • I made it with vegetarian gelatine and the taste was excellent but the consistency was very runny and it was difficult to cut and a day later.

  • Hi Jenn
    Can you use sparkling grape juice ?

    • Hi Lee Ann, Yes definitely but I don’t think the carbonation will hold. I actually tried making this recipe sparkling wine (with more sugar) but it was hard to get the bubbles to stay.

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