To make a good fruit terrine, ensure the fruits used are firm and just ripe. To make jelly you need 2 cups of liquid to about 1 envelope of gelatin. However, in this recipe, I use a higher ratio of gelatin to make sure the fruits are well encased.
Preparation time: 10 minutes
Refrigeration time: 3 hours or until firm
You can use almost any type of fruits to make a fruit terrine. Just remember to avoid fruits that contain bromelain such as fresh pineapples, papaya, kiwi, guava and fig. Bromelain breaks down gelatin causing it to lose its thickening properties.
1. 2 envelopes (14grams/2 tablespoons) unflavored gelatin
2. 2 cups white grape juice
3. 1/3 cup sugar
4. 1 1/2 - 2 cups of dragon fruit, cubed
5. 1 1/2 - 2 cups of canned pineapples, cubed
6. 1 1/2 - 2 cups of bananas, sliced
1. In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften for 5 minutes.
2. Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat, stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
3. Arrange fruits in a loaf pan. Pour gelatin mixture over, pressing fruits gently to submerge completely (remove some if necessary.)
4. Refrigerate until firm, at least 3 hours.
5. To unmold the terrine, dip bottom of container in hot water for about 5-10 seconds. Invert onto a serving platter, and shake firmly to release. If not serving immediately, return to refrigerator.
6. Serve with whipped cream or ice-cream.