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To begin, discard any
crushed, soft or bruised berries. Have ready a 8 x 4 inch (20 x 10 cm)
loaf pan (6 cup).
In small bowl, pour 1/2 cup (120 ml) of cold water. Sprinkle the two
envelopes of gelatin over the water and allow it to soften, untouched, for about
5 to 10 minutes.
Meanwhile,
in a small saucepan, heat 1 cup (240 ml) of the white grape juice until very hot.
Stir the softened gelatin into the hot
grape juice and place this mixture over a low heat and stir constantly until the gelatin
has completely dissolved. Do not boil. Remove from
heat and stir in the remaining 1 1/2 cups (360 ml) of white grape juice.
With a
small ladle pour a thin layer (about 1/4 inch deep) of the white grape juice
jelly
into the bottom of the loaf pan. Place in the
refrigerator for about 30 minutes or until set, but is still sticky. (This
layer is to hold the raspberries in place.)
After about
30 minutes, arrange in rows on top of the jelly, a layer of raspberries.
Carefully spoon or ladle some of the white grape juice jelly over the raspberries, just
until the raspberries are covered. Place back in the refrigerator for about one hour, or until
set.
Next, place a
layer of blueberries on top of the raspberries and cover with more of the white grape
juice jelly.
Place back in the refrigerator for about one hour, or until this layer is set.
Finally,
place a layer of strawberries on top of the blueberries. Carefully spoon
enough of the white grape juice jelly over the top of the strawberries to cover them.
Cover and chill the terrine for several hours,
preferably overnight, until completely set.
If you wish to unmold
the terrine, either dip the loaf pan in hot water or use a hair dryer to loosen the terrine
from the sides of the loaf pan. Invert onto your serving plate and unmold.
If not serving immediately, return to refrigerator.
Serve the
terrine in slices with softly whipped cream.
Serves
about 10.
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