Anyone else think this week’s recipe sounded like orange juice Jell-o with berries? Just me? Anyway, that’s what I thought it was. However, I may have overestimated this recipe because it didn’t turn out right at all.
Now that my sister and live-in taste-tester, (Codename: Surfer Psychologist), has moved to Hawaii, I’m left with downsizing the ffwD recipes to single servings as best as possible. For this week, I chose to halve the recipe and make two mini-loaf sized terrines. I also chose to leave out the orange and pink grapefruit segments but included kiwi in the berry mix.
My troubles began when I let the orange juice gelatin chill for a bit longer than two hours. When I remembered to check on it, the mixture had become slightly more solidified past Dorie’s suggested “egg white consistency.” So, I had to break it up with a fork, gently fold in the berries, and hope that the gelatin would reset. Wrong! After four hours, the mix was completely liquid. I went into mini-panic mode, mixed another cup of the orange juice gelatin, and split that between the two mini-loaf pans thinking the new juice would congeal around the existing mix.
After allowing the pans to reset overnight, I woke up this morning to find that the loaves were still liquidy. I wanted to salvage this dish, so I stuck the pans in the freezer in an attempt to make a frozen juice pop sort of deal.
After two hours, the mixed seemed frozen through, so I dumped one mini-loaf pan over and got a slushy-juice consistency.
To make it appear fancy, I put it in a nice glass.
I’ll be saving the second mini-loaf pan till after work to see if it solidifies any further.
Overall, not my greatest attempt but it worked out okay. The slushy was very sweet with the berries and stood okay as a frozen dessert! I’m not sure I’ll try my hand at the gelatin version again, but I can appreciate the colder, frozen version, especially in this heat!
To see the right way to make this citrus berry terrine, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.