Description
The Mary Berry Summer Fruit Terrine is a chilled, jelly-based dessert made by layering fresh seasonal fruits—such as strawberries, raspberries, blueberries, and currants—in a loaf tin, then covering them with a clear gelatin mixture made from fruit juice. Once set, it slices into a beautiful mosaic of fruit that’s light, sweet, and naturally gluten-free.
Ingredients
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Mixed summer berries – 500g total
(e.g. strawberries, raspberries, blueberries, redcurrants, blackberries) -
Fruit juice – 600ml (white grape juice or apple juice preferred)
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Gelatine leaves – 6 (or use powdered gelatine as per package instructions)
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Caster sugar – 2 tablespoons (optional, depending on the sweetness of the juice)
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Mint leaves – for garnish (optional)
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Double cream or yogurt – to serve (optional)
Instructions
Step 1: Prepare the Tin
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Line a 1-litre loaf tin with cling film, leaving enough overhang to fold over the top later. Smooth out any creases.
Step 2: Prepare the Gelatine
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Soak gelatine leaves in cold water for 5 minutes until soft.
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Meanwhile, heat half the fruit juice in a saucepan until just warm (not boiling).
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Squeeze out excess water from gelatine and stir into the warm juice until fully dissolved.
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Add remaining juice and stir in sugar if needed. Allow to cool slightly.
Step 3: Layer the Fruit
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Arrange a layer of mixed berries in the bottom of the tin.
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Spoon a little of the juice mixture over the fruit just to cover.
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Chill for 10–15 minutes to partially set.
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Repeat the layering process until all fruit and jelly are used.
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Fold over cling film and place a light weight (like a small carton) on top to compress.
Step 4: Chill and Set
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Refrigerate for at least 6 hours or overnight until fully set and firm to the touch.
Step 5: Unmould and Serve
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Unfold the cling film and invert the terrine onto a serving platter.
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Peel away the cling film and slice with a sharp knife.
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Garnish with fresh mint leaves and serve with cream, yogurt, or a berry coulis.