Peach Tea and Berry Gelatin Terrine

This is kind of an updated Jell-o mold that makes me think you may want to serve whipped cream (No, NOT Cool Whip!) with it. You can really[ use any kind of fruit tea for this recipe. You could even make it with a no-calorie sweetener to make it a sugar-free dish.]

Total Time:
4 hr 5 min
Prep:
30 min
Inactive:
3 hr 30 min
Cook:
5 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Terrine:
  • 2 tablespoons cold water
  • 2 tablespoons powdered gelatin
  • 5 cups hot, brewed peach tea
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 to 2 1/2 cups mixed berries such as raspberries, blueberries or whole small strawberries
  • Garnish:
  • *1 egg white
  • 1/2 cup sugar
  • Fresh mint sprigs
  • Fresh lavender sprigs
  • Fresh thyme sprigs
Directions

To make the Terrine: Pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface. Let sponge, allowing the gelatin to absorb the water, about 3 minutes.

While the tea is still hot, add the sponged gelatin, sugar and honey and whisk until dissolved. Set aside and let the gelatin relax and mature and cool at the same rate as the liquid so it doesn't separate when chilling.

Place the berries in a 9 by 5-inch loaf pan or divide them among individual molds. Pour in the peach liquid. Refrigerate until chilled and firm, at least 3 hours.

To make the garnish: Whisk the egg white in a bowl to break up the tightness of the albumin. Spread the sugar out in a shallow bowl. Dip herb sprigs (the tops) and leaves (the larger bottom ones) in the egg white, shake them off a bit then dredge in the sugar. Set on a wire rack to dry a few minutes or overnight.

When ready to serve, dip the bottom of the pan into hot water for 10 seconds. Flip the terrine out onto a serving platter and garnish with the herb sprigs. Serve in slices.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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