Berry and Banana Terrine Recipe

Soften the gelatin: Put ¼ cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.

Make grape juice gelatin base: Put another ¼ cup of the white grape juice and a ½ cup of sugar into a saucepan and heat on medium-high heat until the sugar has dissolved.

Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1½ cups of grape juice.

Put fruit in the loaf pan, cover with grape juice gelatin mixture: Put the berries and banana slices in a 4×8-inch loaf pan.

Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.

Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.

To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release.

Run a dull knife around the edge of the pan as well.

Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold.

Slice to serve.