Summer is finally on its way so it got me thinking or maybe I should say dreaming….whenever I think of summer I dream of plump summer berries, chilled rosé wine and the sweet fragrance of summer flowers, but imagine combining these in a dessert and you’ll have the most delicious summer berry terrine! There’s something luxurious about this summer berry terrine as you are combining the fruitiness of the berries, the aroma of rose wine and the fragrance of rosewater to produce a dessert perfect for your summer party….
Here I use the freshest of raspberries, strawberries, blackberries, blueberries and redcurrants but you can use any berries of your choice and in any combination as long as you stick to the same quantities. We use top quality French rosé from Provence combined with cranberry juice and rose-water and slightly sweetened with honey to taste. It’s hard to believe that something so easy to make tastes so utterly divine!
So to make the summer berry terrine prepare the berries by lightly washing and leaving them to drain while preparing the tin. Place food-safe clingfilm over the bottom of your tin and place your fruit in the tin. I make sure the bottom layer is arranged so that it is visually appealing as this is the first part of the dessert which will be seen.
The fruit should fill the tin to within an inch from the top. Now prepare the jelly part of the dish. This is made simple by heating all the ingredients and adding the gelatine. Don’t overdo the rosewater as this is strong and could overpower the flavours of the fruit. Just a hint is delicious… remember less is more! Once this is prepared pour it over the fruit in the tin.
Place another piece of clingfilm or parchment paper over the top of the fruit and place weights or tins on top to weigh it down . Place the terrine in the fridge until set.
To serve, place the bottom of the tin in warm water and then place it upside down on the plate and the terrine should easily be released from the tin. Remove the clingfilm and decorate with mint leaves and redcurrants.
Slice thinly to reveal the delicious fruit inside!
Delicious served with orange-infused lightly whipped mascarpone cream and a glass of sparkling rose wine.
- 150g strawberries
- 150g raspberries
- 150g blueberries
- 150g blackberries
- 60g redcurrants
- 350ml cranberry juice
- 350ml light rosé wine
- 1 tablespoon rosewater
- 5 tablespoons raw honey
- 2x7g sachets powdered gelatine
- 2x1 lb loaf tins
- food safe clingfilm or baking paper
- 100g mascarpone cheese
- 100g whipping cream
- 1 tablespoon raw honey
- grated zest from 1 orange
- Wash the berries and allow to drain.
- Prepare the tins by lining with food safe clingfilm and leaving some hang over the edges to allow for ease of placing on a plate when ready to serve.
- Prepare the jelly by placing the cranberry juice, rosé wine, rosewater and honey into a saucepan. Gently heat until simmering.
- Take 3 tablespoons of the fruit juice mixture and place in a small bowl with the gelatine. Mix until dissolved and then add to the rest of the mixture. Leave to cool slightly but not too long to avoid it setting.
- Place the fruit in the tins and pour over the mixture. Place in the fridge for 30 minutes until it sets slightly then place some more clingfilm or baking paper over the top. Place a tin of fruit on top or something heavy to weigh it down.
- Place in the fridge for several hours or overnight until set.
- When ready to serve place in a while dish with warm water to loosen and pull it out with the clingfilm to set on a plate.
- Top with redcurrant and some mint leaves. Delicious served with whipped mascarpone cream.
- To make the mascarpone cream, whip the mascarpone with the honey and vanilla. Whip the cream separately and fold into the mascarpone with the orange zest. Leave to thicken in the fridge.
- For best results use food-safe clingfilm as this allows a better shape but baking paper may also be used.
- The rosewater may be omitted if you want a simple summer berry terrine.