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October 26, 2020

Summer Berries in a terrine for my Valentine!

Posted on February 10, 2014 by in desserts, rsg

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summer berries

Summer berries need nothing more than a big spoon of vanilla ice-cream or maybe just a little chilled double cream to be delicious, but for Valentine’s Day, I had to make something special.

Summer berries remind me of long warm summer days spent under the mulberry trees, eating mulberries until our fingers, toes and mouths were one big purple mess! Sometimes on our way from school, we would make a halfway stop at the mulberry trees! Boy-oh-boy if you arrive home with  even one purple spot on your white school shirt, there was trouble in the house.

summer berries

I love summer berries in a variety of dishes and during the cold winter months when it is impossible to get the fresh ones, I use frozen berries. My favorite warm puddings are without a doubt this Bread Pudding with Berries and this Upside down berry pudding. Summer berries lend a fresh tartness to recipes, even in savory dishes, whether it is a Goats Cheese salad a gooseberry dressing or watermelon carpaccio with black berries. I know berries can be a bit pricey if you do not have the luxury of having your own little orchard, but sometimes just a few berries brings a wonderful festivity to a dish! I  used only 1 small punnet to make 6 trifles when making these festive red velvet trifles, and about  a cup of summer berries was enough to make  4- 6 smoothies! Summer berries are good for you, they are packed with all kinds of goodness and vitamins, but you can read more about it here!

Summer Berry Terrine

This recipe is by no means my own invention, the internet is literally flooded with recipes, but it is something that I have wanted to make forever, so here it is. I think what makes my terrine unique is that I used the Leopards Leap Muscat De Frontignan which is from their exclusive Culinaria Collection, and that is pretty special!

Summer Berries in a Terrine

serves 8


250 ml boiling water

250 ml cold water

1 sachet gelatine

80 g Moir’s Raspberry Jelly

80 ml Leopards Leap Muscat De Frontignan

juice of 1 lemon

500 – 600 ml fresh berries – I use strawberries, black berries, raspberries and blueberries

summer Berries


Pour the jelly and gelatine in a bowl and add the cold water and allow to soak for  5 minutes. Add the boiling water and allow to cool slightly. Add the wine and lemon juice and keep ready to use. Line a small loaf tin (about 20-25 cm long) with cling wrap and make sure the plastic hangs over the sides of the loaf tin. Cut the stalks and leaves off the berries and cut the bigger berries like the strawberries in smaller pieces. Pour the berries into the Loaf tin, making sure you mix the colors evenly. Pour the cooled down liquid over the berries and place the loaf tin in the fridge to set. I leave it there overnight. When ready to serve, un-mould the terrine and slice in 8 even slices. Serve with chilled cream or ice-cream!

For  Paleo version of this delightful dessert do the following:

– Omit the Jelly and wine and replace with 10 ml xylothol.

More recipes with summer berries

Eton Mess

Eton Mess Ice-cream Cake

Semi Fredo Cheesecakes 3

Semi-fredo Cheesecakes with Berry Ice-cream

red velvet

Red Velvet Trifles with raspberries

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2 Responses to “Summer Berries in a terrine for my Valentine!”

  1. Marlene Fivaz 14 February 2014 at 9:02 pm #

    This is something that I will definitely try.


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