Strawberry and Blueberry Terrine

I’m more than happy with this one.   I still can’t get over how easy it was to make.   I used fruit, aloe and white grape juice, but next time I want to try a sparkling wine.  I adapted this desert from a Delia recipe, where she used a sparkling rose.  I didn’t want to waste a good bottle if this desert would just flop like some of the recipes I tried out those past few days.  Well, it didn’t flop and I am most definitely going to make this again!  I have some home-made plum wine I am dying to use. Watch this space.


  • 1 tub of strawberries
  • 1 cup blueberries
  • 2 cups grape juice (or any desired flavour of juice, clearer the better so you can see the fruit once it’s set)
  • 1/4 cup sugar
  • 2 – 3 sachets of gelatine


  1. Cut up your fruit and place in a loaf tin (I used I bundt cake tin), starting with the blueberries.
  2. dissolve the gelatine in 1/4 cup juice
  3. Heat the sugar and another 1/4 juice in a small sauce pan until the sugar dissolves.
  4. Turn of the heat then add the gelatine and the rest of the juice to the saucepan and combine.
  5. Pour liquid over the fruit, then cover with plastic wrap.
  6. Refrigerate over night.
  7. When you want to serve the terrine, fill a bowl with hot water and dip the tin into it for 10-15 seconds. Doing this allows the terrine to loosen away from the tin.
  8. Turn the terrine on a plate.
  9. To cut, heat a sharp knife with hot water for a clean and beautiful cut.
  10. serve it with either natural yogurt or cream.

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