Although we all crave warm, baked puddings during Winter, I sometimes long for something lighter to end off a meal. Most summer desserts call for fresh seasonal fruit, but I found that frozen berries work just as well during Winter.
This is my recipe for a fresh, light, berry terrine – sweet but tart, beautiful to look at, and not difficult to make. It is a great ending to a rich winter meal, but works well all-year round as an alternative to a fruit salad. Use whichever soft fresh fruit is in season – canned and frozen fruit also work well!
This terrine was made from mixed berries, apple juice, gelatin and Canderel Yellow – which makes it very low in sugar and very low in calories. A guilt-free dessert that looks great and really tastes fantastic, just pure and natural fruit flavours.
Feel free to adjust the amount of sweetener according to the sweetness of your fruit – these berries are quite tart, so I used 1/3 cup Canderel Yellow.
- 700-800 g berries (fresh, or frozen & thawed)
- 500 ml clear apple juice (or white grape juice)
- 4 t (20 ml) powdered gelatin
- 1/3 cup Canderel Yellow (substituted for 1/3 cup sugar)
- Oil a medium sized loaf tin or terrine tin, then neatly line with plastic wrap. Fill lined tin with berries.
- Mix 1/4 of the apple juice with the gelatin, and let it stand for 10 minutes to dissolve.
- In a small saucepan, heat the rest of the juice and Canderel over moderate heat to boiling point, then remove from the heat and add gelatin mixture. Stir for a few minutes untill gelatin and sugar has completely melted.
- Pour juice mixture over berries, just covering them. Do not overfill, as the berries will start to float.
- Cover the plastic wrap, then refrigerate overnight. To unmold, turn out on a plate and carefully remove plastic lining. Slice and serve. Serve with vanilla ice cream if desired.
Tip: If using frozen berries, make sure that they are completely thawed before using. Drain well from any moisture and pat dry with kitchen paper before using.