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California Fruit Terrine

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Submitted by ltlgranny

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

40 min

This is the showstopper dessert that makes everyone at the table stop mid-conversation and reach for their phone to snap a photo.

Layers of sliced strawberries, kiwi, mango, and papaya are suspended in a crystal-clear white grape juice gelatin. When you unmold it and slice through, you get a gorgeous cross-section of tropical color that looks like stained glass.

The honey-raspberry cream dressing is the finishing touch. Whipped cream, mayonnaise, honey, and a swirl of raspberry puree create something light, tangy, and just sweet enough to complement the fruit without stealing the spotlight.

This takes patience with the layering and setting process, but the result is a dessert that belongs at a garden party, a bridal shower, or any occasion that calls for something truly beautiful.

Chef Tips

  • Work with the loaf pan set over ice so each gelatin layer sets quickly. Rushing with the fridge takes much longer.
  • Handle kiwi slices as little as possible. The enzymes in kiwi can prevent gelatin from setting if overworked.
  • Let the gelatin cool until slightly thickened before pouring over fruit layers. Too-warm liquid will shift your carefully arranged slices.
  • Dip the loaf pan briefly in warm water before unmolding for a clean release.

Ingredients

Terrine
4 4
PACKAGES PACKAGES GELATIN, UNFLAVORED
unflavored
4 946
CUPS ML WHITE GRAPE JUICE *
3 710
CUPS ML STRAWBERRIES
sliced
2 2
EACH EACH KIWI FRUIT
peeled, sliced
1 1
EACH EACH MANGO
peeled, sliced in thin wedges
1 1
MEDIUM MEDIUM PAPAYA
peeled, sliced in thin wedges
Dressing
¼ 59
CUP ML HONEY
½ 118
CUP ML MAYONNAISE
½ 118
CUP ML HEAVY WHIPPING CREAM
whipped
2 30
TABLESPOONS ML RASPBERRIES
puree
1
X MINT SPRIG
to taste *
1
X FRUIT
fresh, additional, to taste *

Directions

To make terrine, soften gelatin in 2 cups grape juice.

Heat over low heat until dissolved.

Stir in remaining 2 cups grape juice.

Cool until slightly thickened.

Place 9-inch loaf pan in larger pan filled with ice cubes.

Pour small amount of gelatin mixture in bottom of pan to form thin layer.

Arrange half of strawberry slices and all of kiwi slices in decorative pattern, handling kiwis as little as possible.

Allow to set.

Carefully, again without handling too much, arrange mango slices over surface to form another layer.

Spoon over more gelatin mixture to cover fruit.

Again, allow to set.

Top with layer of remaining sliced strawberries.

Spoon over more gelatin mixture to cover berries.

Allow to set.

Top with papaya slices.

Pour over remaining gelatin mixture.

Chill until completely set.

To make dressing, blend honey, mayonnaise and whipped cream.

Add fruit puree.

Unmold terrine onto serving platter and cut into slices about ¾ inch thick.

Serve each slice with dollop of dressing.

Garnish with mint sprigs and more fresh fruit, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 226 32% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 138mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 27g
Vitamin A 17% Vitamin C 143%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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