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Jeweled Grape Terrine Recipe

Ingredients

How to make it

  • ***Cook time includes chill time***
  • In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
  • In 2-quart saucepan, heat sugar and 1 c. Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 c. Riesling.
  • Pour gelatin mixture into 9" by 5" loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.
  • To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water 4 to 5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. (I used a silicone mold and didn't warm it, so my gelatin didn't unmold as smoothly - as you can see in my picture.) Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.

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    " It was excellent "
    juels ate it and said...
    Wow, how cool is this recipe! Thank you so much for sharing it! Flagged you for beauty.
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The Cook

fizzle3nat Waterville, WA

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