Fruits: Fruit Terrine 02 by Recipe Cottage

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	Fruit Terrine 02

		Terrine of Summer Fruit Yield: 8 servings. 3 cups small strawberries 2 cups raspberries 3 cups, total, blackberries and blueberries 2 c sweet dessert wine like Muscat Beaume-de-Venise or late-harvest riesling 1/4 cup superfine sugar 2 envelopes unflavored gelatin 1 tablespoon lime juice Whipped cream for topping (optional). Wash fruit. Trim stems from strawberries, saving best-looking for decoration. Carefully combine all fruits, and set aside. In a small saucepan, combine 1 cup wine with sugar and gelatin. Heat over low heat until wine simmers slightly and gelatin and sugar are dissolved. Add remaining wine and lime juice. Set aside to cool to room temperature. In a 9-by-5-inch loaf pan, arrange prettiest fruit at bottom: it will be at top when unmolded. Add rest of fruit. Pour half the wine mixture over fruit, and cover pan with plastic wrap. Place another 9-by-5-inch loaf pan on top of plastic, bottom side down, and place two heavy cans in it to weight it down. Refrigerate until liquid has jelled, one to two hours. Warm remaining wine mixture slightly, and pour over fruit; replace plastic and weights, and chill until gelatin is firm. This will take several hours; terrine can be made a day or two in advance. To unmold, fill sink with about an inch of hot water. Run a knife around edges of pan. Place mold in hot water for a few seconds, then place a serving plate on top of mold and flip to turn out mold. Terrine can be served plain, or with whipped cream.