This is such a retro dessert. We were flipping through cookbooks one day and came across it. We own Jello molds we never use… we love Jello… we love berries… so it was kinda one of those why not?? moments. It was fun and this is the perfect time of the year for cold desserts that embrace the summer fruits we are all so ready to eat.
Next time I want to mix it up and try sparkling apple cider and other fruits. They made theirs in a bread loaf pan – so don’t feel like you have to own a Jello mold to make this recipe.
MIXED BERRY TERRINE from: Everyday Food Light Cookbook
- 2 envelopes (1/4 ounce each) unflavored powdered gelatin
- 2 cups 100% white grape juice
- 1/2 cup sugar
- 5 1/2 to 6 cups mixed fresh berries (about 2 pounds)
such as strawberries (hulled and halved), raspberries, blackberries, and blueberries
In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups remaining grape juice.
Place berries in (6) cup loaf pan 4-by-8 inch or Jello mold; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered in plastic wrap).
To unmold, dip bottom of pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release.
Side Note: It is going to make a horrifying noise that will have you both excited and alarmed to pull the mold off and see what happened…
Slice to serve. Isn’t it purdy? It’s kinda mesmerizing to stare at…
TIPS: I took berries out so that all my Jello would fit… as a result I had a solid Jello section. I had to hold my Jello mold in sink of hot water for about 10 seconds for it to release. Also, strain bubbles off gelatin mixture if you are a perfectionist. You are turning it upside down… so no one will ever see, but just a heads up they will set in like mine did.
I served mine with double vanilla whipped cream. Also, can we bring more retro desserts back? This was fun and much more calorie friendly than most desserts. Plus no oven. It’s getting hot down here in South Texas, which means no oven is a good thing!
Here is to dessert that giggles and wiggles,