Fresh Berry Terrine

Tested & Perfected Recipes

berry & prosecco terrine

This 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.

how to make 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.

My Recipe Videos

Fresh Berry Terrine

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.

Reviews & Comments

  • 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?

    • — Mia on August 15, 2018
    • Reply
    • Hi Mia, Not a silly question — and, yes, I’d defrost first.

      • — Jenn on August 16, 2018
      • Reply
  • 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?

    • — Paddy on August 5, 2018
    • Reply
    • Sure, Paddy. I think vanilla-flavored sweetened whipped cream would be perfect. Please send me a photo if you try it!

      • — Jenn on August 6, 2018
      • Reply
  • 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!!

    • — Mary Manzer on August 1, 2018
    • Reply
    • 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!

      • — Jenn on August 1, 2018
      • Reply
      • 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.

        • — Mary Manzer on August 1, 2018
        • Reply
  • 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!

    • — Jordan on July 31, 2018
    • Reply
    • Hi Jordan, How many people?

      • — Jenn on July 31, 2018
      • Reply
  • 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?

    • — Lisa Petrison on July 31, 2018
    • Reply
    • Sure Lisa – it’s fine to omit the sugar if you don’t think you’ll miss it.

      • — Jenn on July 31, 2018
      • Reply
  • 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 on July 30, 2018
    • Reply
    • So happy it turned out well, Richard. 😊

      • — Jenn on July 30, 2018
      • Reply
  • will it work with sugar free jell-o?

    • — Catharine D Bellot on July 27, 2018
    • 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!

      • — Jenn on July 29, 2018
      • Reply
  • 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!

    • — Karen C. Smith on July 26, 2018
    • Reply
    • 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!

      • — Jenn on July 26, 2018
      • Reply
      • Agar agar is made from seaweed, I believe. It’s considered vegan.

        • — Barbara on July 30, 2018
        • Reply
  • 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?

    • — Oak on July 26, 2018
    • Reply
    • A great question! It can sit out at room temperature for a few hours no problem – just don’t leave it in the sun.

      • — Jenn on July 26, 2018
      • Reply
    • 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…..

      • — Anonymous Fan on July 27, 2018
      • Reply
  • Could I make this with lemonade or limeade or apple juice? Where I live it is difficult to find white grape juice. Thanks.

    • — Liz Mackie on July 26, 2018
    • Reply
    • Sure, Liz – I’d love to know how it turns out.

      • — Jenn on July 26, 2018
      • Reply
  • Hi Jenn,
    It looks beautiful! What would the recipe measurements look like vegan, using agar agar? Have you tried?
    Thanks,
    Barbara

    • — Barbara on July 26, 2018
    • Reply
    • 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!

      • — Jenn on July 27, 2018
      • Reply
  • hi jenn! is there a substitute for the gelatin to make it vegetarian? thanks, cheryl

    • — cheryl balfour on July 26, 2018
    • Reply
    • 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!

      • — Jenn on July 27, 2018
      • Reply
      • 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.

        • — Lee Ann on August 4, 2018
        • Reply
  • Hi Jenn
    Can you use sparkling grape juice ?

    • — Lee Ann on July 26, 2018
    • Reply
    • 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.

      • — Jenn on July 26, 2018
      • Reply

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