I am mesmerized by the beauty of a simple slice of Citrus-Berry Terrine on my plate. The jewel tone colours of raspberries, blueberries, ruby grapefruit, and orange segments reflect the sunlight from the kitchen window and I think of the majestic stained glass windows of a church. Are we inspired by natural beauty or do we seek to recreate works of art using nature’s bounty? One way or another, this showstopper summer dessert is a feast for the eyes and the tastebuds.
Gelatine dessert has fallen out of fashion in North America, oh thirty? forty? years ago. What was once chic had turned kitschy by one too many bad gelatine moulds. This is really a shame because a well-made gelatine dessert is a thing of beauty. It is a cornucopia of seasonal fruit suspended in space just barely held together. There is something fragile about the metamorphosis from liquid to solid. A little too hot and this marriage would dissolve right in front of our eyes. This is vastly different from the indestructible gelatine moulds that most people shun.
Proportion is key and Dorie Greenspan’s recipe for Citrus-Berry Terrine uses the classic ratio of 7g of powder gelatine for every cup of liquid. Instead of using only orange juice, I spiked the liquid with a healthy amount of Grand Marnier following the proud example of Julia Child’s boozy dessert. A mix of carefully selected fresh fruit was folded into the chilled and thickened liquid for even distribution in every bite. I am a huge fan of summer berries but what surprised me the most about this terrine is the refreshing taste of citrus. The orange and grapefruit supreme provided structure and contrast of texture to the dessert.
I made mine in a 8.5 x 4.5 inch loaf pan instead of the 9 x 5 size in the recipe. It was a perfect fit and the aluminum pan transfers heat so much better than a glass pan when it came time to unmold. The texture of this terrine is spot on, just barely stiff enough to hold together. The drawback is that serving can get tricky. It can get difficult to move each slice of terrine from platter to plate in perfect condition. A sharp knife and a light touch help a lot.
Citrus-Berry Terrine is a great made-ahead dessert impressive enough for fancy dinner parties. I garnished each plate with a sprig of mint and a few berries for a simple elegant look. Greenspan’s recipe can be found in her cookbook Around My French Table. Don’t forget to check out how other bloggers interpret this beautiful dessert at French Fridays with Dorie!
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