Thomas Fraker
Summer Fruit Terrine
Category
Dessert
Servings
6 - 8 servings
Prep Time
7 hours
Cook Time
0 minutes
Author:
Chef Tom Fraker
An impressive fresh fruit dessert that is refreshing and simple to make the day before serving.
Ingredients
-
4 organic peaches, peeled and cut into wedges (see Chef's tip)
-
1/2 cup Organic Red Muscato™ Grapes
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1/2 cup Organic Green Muscato™ Grapes
-
1 cup organic blueberries
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2 3/4 teaspoons unflavored gelatin (see notes for vegan option)
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2 cups Club Soda
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1/2 cup granulated sugar
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1 organic lemon juice, freshly squeezed
Directions
Place the fruit in a non-stick loaf pan and set aside.
Pour ¼ cup of the club soda into a small bowl and sprinkle the gelatin over the top. Let it stand for 1 minute to soften. Meanwhile, bring 1 cup of the club soda and the sugar to a boil. Stir constantly until sugar is dissolved. Remove from the heat and add the gelatin, stirring until that is dissolved.
Stir in the remaining club soda and lemon juice and place in a water bath. Stir occasionally until mixture is brought to room temperature.
Carefully and slowly pour the soda mixture over the fruit. Be careful not to displace the fruit. Cover and place in the refrigerator to chill until firm, at least 5 or 6 hours.
To unmold, dip the pan in hot water for a few seconds. To serve, dip a sharp knife into warm water, wipe clean, then slice
Recipe Note
Chef's Tip:
An easy way to peel peaches is to score an 'x' opposite the stem end and place them in boiling water for a few seconds. Then place them directly into ice water. When cooled, simply pull the skin away.
Vegan Option: the unflavored gelatin may be substituted with equal amount of agar powder. Follow directions as written.
Filed in:
Blueberries,
Bridal Shower,
Brunch,
California Cuisine,
Dessert,
Fresh Fruit,
Gelatin,
Green Muscatos™ Grapes,
Lemon,
Mother's Day,
Peaches,
Red Muscatos™ Grapes,
Summer,
Summer Fruit Terrine,
Terrine
