Berry Terrine In Muscat De Beaumes-De-Venise Jelly

1. 1

   Soften the gelatin in 1/2 cup orange juice.

2. 2

   Combine the remaining juice with the muscat, sugar, vanilla and peppercorns in a saucepan, and bring to boil.

3. 3

   Remove the saucepan from heat, stir in the gelatin to dissolve, and then strain.

4. 4

   Puree 1 pint of the raspberries, strain, and sweeten to taste.

5. 5

   Refrigerate until ready to serve.

6. 6

   Line a 6-cup oblong terrine with plastic wrap.

7. 7

   Pour in a thin layer of the muscat mixture and the remaining raspberries.

8. 8

   Refrigerate until set, about 1 hour (or freeze for about 30 minutes).

9. 9

   Add the blueberries and half of the remaining muscat mixture, and refrigerate 1 hour.

10. 10

    Then add the strawberries and the remaining muscat mixture, and refrigerate at least 3 hours, until firm.

11. 11

    To serve, unmold the terrine, and peel off the wrap.

12. 12

    Serve in thick slices with raspberry sauce drizzled around.

* Per serving · 4 servings · Values may vary.

No additional tips available.