A light and refreshing recipe for berry jelly terrine dessert.
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In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
In a small saucepan, heat sugar with another 1/4 cup grape juice until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining grape juice.
Place berries in a 6-cup-capacity size bowl or loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely. Refrigerate 3-4 hours or until firm.
To unmold, dip bottom of bowl in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.