Dazzling Fruit-filled Terrine

Name: Dazzling Fruit-filled Terrine
Yield: 6 servings
Cuisine: American
Ingredients: 1 large Grapefruit; 2 large Oranges; 2 Kiwi; 1 cluster Delaware grapes; 10 American (sweet black) cherries; 10 Red globe grapes; 400 ml Apple juice (100%); 20 grams Honey; 40 grams Sugar; 20 grams Powdered gelatin (I used Silver brand)

cookpad.japan @cookpad_jp

I was really happy with a vegetable terrine I made the other day. It was pretty and delicious, but my son thought it was a dessert and was so disappointed.
So this tine, I tried using my son's favorite fruits to make a dessert terrine.

There is quite a lot of fruit in this, so I doubled the amount of gelatin.
You can use canned fruits, too! But be sure to heat fruits like melon or pineapple that have a lot of enzymes! Recipe by Meruchanlove

cookpad.japan @cookpad_jp

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Ingredients

6 servings

1 largeGrapefruit
2 largeOranges
2Kiwi
1cluster Delaware grapes
10American (sweet black) cherries
10Red globe grapes
Jelly Liquid
400 mlApple juice (100%)
20 gramsHoney
40 gramsSugar
20 gramsPowdered gelatin (I used Silver brand)

Saved

Steps

1

Peel the oranges and grapefruit, and completely remove the white pith.
2

Cut in between the fruit and membrane on each side and remove the fruit. Squeeze the remaining juice and set aside.
3

Peel the kiwi and cut it into 6 pieces lengthwise. Pit the cherries and remove the seeds from the Red Globe grapes. Peel the Delaware grapes.
4

Drain all of the fruit, except for the kiwi, on paper towels.
5

Add apple juice to the juice squeezed in Step 2 to make 200 ml. Add the honey and sugar and heat in the microwave until nearly boiling.
6

Take the Step 5 mixture out of the microwave and stir, add the kiwi, put the dish back in the microwave and heat for 1 minute. (This is to deactivate the kiwi enzymes which prevent jello from setting.)
7

Take out the kiwi and drain on paper towels. Let cool. Add the gelatin to the warm syrup and mix well.
8

When the gelatin is completely dissolved, stir in 200 ml apple juice and let cool until it reaches room temperature.
9

Prepare the mold. Line a pound cake mold with plastic wrap.
10

Arrange the fruit and gelatin liquid in the mold, keeping in mind how the finished dessert will appear. Fill in the gaps between the pieces of fruit with the gelatin liquid.
11

Pour the remaining gelatin liquid on top, cover with plastic wrap and chill in the refrigerator to set. Pour any leftover gelatin liquid into a separate mold and enjoy as a jello dessert.
12

Take it out of the mold when it's firmly set, leaving it tightly wrapped in plastic wrap. Slice it with a sharp knife, right through the plastic wrap.
13

Transfer to serving plates and garnish with jam, if desired. This time I made a pattern with strawberry jam and apricot jam, thinned with water.
14

It looks different depending on the plate it's served on I put a black placemat under a glass plate for this one.
15

I used the leftover fruit and gelatin liquid to make a fruit cup, and decorated it with a pop art design.
16

"Silver" brand gelatin powder dissolves easily in warm liquids, but if you are using regular gelatin, soften it in water first.