Terrine of sweet white wine with raspberries, strawberries, and berries

Sweet white wine terrine with raspberries, strawberries, and berries

Total preparation time: 20 minutes
Cooling time: 3-4 hours
Number of servings: 6-8

Welcome to the world of sweet delights, where flavors intertwine in a symphony of textures and tastes! Today, I will guide you step by step in preparing a refined terrine made from sweet white wine, filled with fresh forest fruits. This recipe is not just a dessert, but a true culinary masterpiece, perfect for special occasions or to impress your guests. Each slice is an explosion of flavors, and the combination of wine, raspberries, strawberries, and other berries will make every bite a pleasure.

A brief history of the terrine

The terrine has deep roots in culinary tradition, emphasizing fresh and seasonal ingredients. It has evolved over time, becoming an ideal intermediate dessert between a savory dish and a classic dessert. The use of wine and fruits in desserts is an old tradition that highlights the connection between gastronomy and the joy of savoring life. Now, let’s get to work!

Necessary ingredients

- 6 sheets of gelatin (standard size)
- 75 ml cold water (for hydrating the gelatin)
- 500 ml sweet white wine (choose a quality wine with fruity notes)
- Juice of 1 lemon (for a touch of freshness)
- 1 vanilla pod (its aroma will enhance the flavor)
- 1/2 orange (for a splash of citrus)
- 200 g small strawberries (ideally sweet and fragrant)
- 225 g raspberries (fresh is always best)
- 200 g black currants (optional, for a contrast of acidity)
- 100 g blackberries (for added texture)

For serving:

- Fresh fruits
- Ice cream (vanilla or fruit)
- A glass of champagne (to celebrate the moment)

Preparing the terrine

1. Preparing the fruits: Carefully wash all the fruits under a stream of cold water. Remove the stems from the strawberries and cut them in half or quarters, depending on their size. Leave the raspberries, currants, and blackberries whole for an attractive appearance. It is important that the fruits are as fresh as possible to achieve a delicious taste.

2. Hydrating the gelatin: In a small saucepan, add the 6 sheets of gelatin soaked in 75 ml of cold water. Heat over low heat, stirring gently until the gelatin completely dissolves. Be careful not to let the gelatin boil! This is key to achieving a perfect texture.

3. Preparing the liquid: Once the gelatin has dissolved, add the sweet white wine, lemon juice, and seeds removed from the vanilla pod. Now is the time to add the orange juice, which will bring an extra touch of freshness. Mix well and let it cool slightly.

4. Arranging the fruits: In a silicone mold (or a medium-sized dessert pan), arrange a layer of mixed fruits on the bottom. Use strawberries, raspberries, blackberries, and currants for a colorful appearance. After arranging the fruits, carefully pour some of the wine liquid over them.

5. Initial cooling: Place the mold in the refrigerator for about 45 minutes or until the liquid begins to set. This step is crucial for achieving the two distinct layers of fruits in the terrine.

6. Adding the extra fruit layer: After the first layer has set, check it with a toothpick. If it is firm, arrange the remaining fruits on top and pour the rest of the liquid. Place the mold back in the refrigerator for a few hours, ideally overnight, to set completely.

7. Unmolding the terrine: When you are ready to serve, dip the mold in warm water for a few seconds. Use a knife to gently loosen the edges of the terrine and carefully turn it out onto a plate.

8. Serving: Cut the terrine into slices and serve it with fresh fruits, a delicious ice cream, or a glass of champagne. This will add a touch of elegance and make the dessert even more delightful.

Useful tips for the recipe

- For an even more intense flavor, experiment with different types of sweet white wine, such as Riesling or Moscato.
- If you want to make the terrine less sweet, reduce the amount of sugar in the wine or add more sour fruits, such as currants.
- This recipe can be adapted according to the season, using available seasonal fruits.
- If you do not have gelatin, you can try agar-agar for a vegetarian version.
- The terrine can be stored in the refrigerator for 3-4 days, but it is best consumed fresh.

Nutritional information (per estimated serving)

- Calories: approximately 150 kcal
- Fat: 0.5 g
- Carbohydrates: 35 g
- Protein: 1 g

Frequently asked questions

1. Can I use other fruits?
Of course! You can replace the forest fruits with peaches, mangoes, or pineapples, depending on personal preferences.

2. Is it possible to make the terrine without alcohol?
Yes, replace the wine with grape juice or flavored sparkling water for a non-alcoholic version.

3. Can I use a metal mold instead of silicone?
Yes, but make sure to grease the mold with a little oil to facilitate the unmolding of the terrine.

Now that you have all the necessary information, all that’s left is to get cooking and enjoy every slice of this delicious terrine! Bon appétit!