Ingredients

  • 1 ½ envelopes plain gelatin
  • 1 cup orange juice
  • 1 half bottle (350 milliliters) muscat de Beaumes-de-Venise
  • cup sugar, plus more for berries
  • 1 vanilla bean, split in half
  • 1 tablespoon pink peppercorns
  • 1 ½ pints raspberries
  • ½ pint strawberries, sliced
  • ½ pint blueberries
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      217 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 32 grams sugars; 3 grams protein; 5 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Soften the gelatin in 1/2 cup orange juice. Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil. Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.
  2. Puree 1 pint of the raspberries, strain, and sweeten to taste. Refrigerate until ready to serve.
  3. Line a 6-cup oblong terrine with plastic wrap. Pour in a thin layer of the muscat mixture and the remaining raspberries. Refrigerate until set, about 1 hour (or freeze for about 30 minutes). Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour. Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.
  4. To serve, unmold the terrine, and peel off the wrap. Serve in thick slices with raspberry sauce drizzled around.

Dining and Cooking