Elise this recipe looks lovely. It being winter here Down Under I'd need to use frozen berries -- I am wondering if they would work if defrosted and well dried with paper towel?

Hi Rose, this should work with any berry that defrosts well, blueberries and blackberries for example. I've never tried freezing strawberries, so don't know about those.

Elise, I'll let you know how the recipe goes with frozen berries. Fresh strawberries are always available in my part of Australia, so I'll let you know how this goes. Cheers!

This will definitely be made for this Fourth of July...such a refreshing dessert for a hot Louisiana summer day!

Strawberries freeze really well. It shouldn't be a problem.

Hi Elise, I made this last year and can attest to not only its beautiful presentation but its deliciousness as well! Thanks for posting it again.

Is there something else that goes as well in this as bananas. Bananas are not to high on my daughters to eat list and she loves fruits so it would be great to get this many into her at one time!

Try peaches or pears instead of the banana.

This is a simple and neat recipe. ^_^ I managed to make the terrine without burning or spilling anything... I haven't taken a bite of it, though; it's going to be a little snack gift to my boyfriend. I used just cherries and blueberries, but the finished product looks really good! It beckons me to eat it... Must resist.

I made this for the festivities yesterday and it was a hit...I had fresh whipped cream on the side and the kids had it finished off before the adults even had a chance to get a slice...clever way to get some picky eaters to get some fresh fruits in their diets...I didn't realize it was so easy to make my own jello...I may have to try this with different juices and may cut back on the sugar a little.

Thanks, Elise, for the link and for the great recipe. It was a big hit at the dinner party I attended. All of the kids wanted the first (and last) slice!

Reminds me of a dessert I tore out of a Gourmet magazine that is amazing and beautiful too... it has Prosecco in it, so it is a more "grown up" version.

PROSECCO AND SUMMER FRUIT TERRINE

• 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
• 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 2 cups Prosecco (Italian sparkling white wine)
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.

Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.

Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Cooks' notes:
• To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
• Terrine can chill up to 3 days. Unmold just before serving.

Gourmet - August 2002
You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/106871

Thanks, yet again, for a wonderful recipe! This turned out so much better than I would've expected. I'm a big fan of plain, unflavored gelatine (I use Knox). It's so much better than regular jello. It was a huge hit with a dollop of cool whip on the side. I also didn't have a loaf pan at my disposal (was also making meatloaf), so I just used an 8" brownie pan, and it worked just as well. I just served it on a large flat plate.

Really good! I wonder how you got the idea!

This is very good accompanying yougurt. Fresh frozen blueberries and bananas are my fave and no I don't thaw the berries. Strawberries, grapes and mint flavoring is good too. It's fine with only one-third cup sugar if sugar consumption is an issue. Thanks for another stand-by.