Featured Cookbook

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1. Raspberry Truffle Tart

2. One Big Hazelnut Shortcake with Caramel Berries

3. Easiest Berry Terrine

Book Description

This delightful cookbook from the author of Luscious Lemon Desserts and Luscious Chocolate Desserts is for anyone who has ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn't like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries.

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Luscious Berry Desserts

Authors: Lori Longbotham

Date: May 2006

ISBN: 0811844145

Publisher: Chronicle Books

Hardcover

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This simple but stunning terrine Is delightful served with 8trawberry or Raspberry Whipped Cream or a dollop of creme fraiche, but it may possibly be even better with berry or other fruit sorbet. You could also use pomegranate juice (Pain Wonderful brand is excellent) or a favorite sweet wine instead af the cranberry juice cocktail. If you use strawberries, choose small ones and slice or quarter them. The terrine will slice better if you use smaller berries. My favorite berry mix here is a combination of tiny wild blueberries, raspberries, and blackberries.

Serves 8 to 10

• 2 cups cranberry-raspberry juice (divided use)

• 2 envelopes plain gelatin

• 1/2 cup packed light brown sugar

• 2 tablespoons fresh lemon juice

• 5 cups mixed ripe berries

1. Pour 1/2 cup of the cranberry-raspberry juice into a small bowl, sprinkle the gelatin over it, arid let soften for 5 minutes.

2. Heat the sugar with 1/2 cup of the cranberry-raspberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup cranberry-raspberry juice.

3. Place the berries in an 8 1/2-by-4-inch loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.

4. To serve, run a table knife around the inside of the pan and dip the pan in hot water for about 5 seconds, then invert onto a serving platter and shake to release the terrine. Serve cut into slices.

More From This Book:

1. Raspberry Truffle Tart

2. One Big Hazelnut Shortcake with Caramel Berries

3. Easiest Berry Terrine

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