Summer fruit terrine
The summer fruit terrine is a simple, refreshing, delicious dessert with a great visual effect. Perfect on hot summer days or early autumn days. You can make your own jelly cakes using your favorite seasonal fruit. The jelly is super easy to prepare, sweet, perfectly transparent and delicious thanks to the use of Sprite. To prepare this recipe you can also use apple juice, prosecco or another type of drink. The addition of canned pineapple and raisins gives an extra sweet flavor perfect for this type of dessert with fresh fruit.
Summer fruit terrine with Sprite jelly. Rich, sweet, easy and refreshing fruit dessert.
- 500 ml of Sprite
- 10 – 12 g of gelatine sheets or powder (depends on the strength of the gelatin)
- 100 g of raisins
- 170 g of blueberries
- 1 peach
- 300 g of blackberries
- 100 g of grapes
- 260 g canned pineapple (weight once drained)
- Read the instructions below.
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Minimum 6 hours waiting time.
Instructions summer fruit terrine
For this recipe I used the Gioia silicone mold produced by Silikomart. If you use the silicone mould, continue following my instructions. If you use the classic metal mold you can cover it with plastic wrap or extract the gelatin in same way as you extract panna cotta by immersing the mould in very hot water for a few seconds and then flipping it to let the gelatine slide out.
Soak the gelatine sheets in cold water for at least 10 minutes.
Drain the pineapple and cut it into small pieces. Soak the raisins in very hot water for 10 minutes. After this time, drain them and set aside.
Prepare your dessert by filling the mould with fresh seasonal fruit, pineapple pieces and raisins. At the end of the summer I used a lot of blackberries and blueberries, grapes, a few pieces of peach but you can use the types of fruit you prefer. If you don’t like canned pineapple you can replace it with pieces of peaches in syrup.
Heat the Sprite almost to a boiling point. Turn off the heat, squeeze the gelatine in your hands and add it to the liquid, mixing thoroughly. Wait the necessary time until the mixture cools down, then pour it over the fruit in the mould.
Put everything in the refrigerator for the time necessary for the gelatin to get thick (6 hours for me).
Once ready turn the mould upside down and very gently push the terrine out of the mould directly onto the dessert plate. Decorate with other fresh seasonal fruit and serve. To be store in the refrigerator.
lot of love.
p.s. If you are looking for another recipe with summer fruit check my Black currant and coconut frangipane tart with panna cotta. (foto below)