French Fridays with Dorie – Citrus Berry Mini Terrines

If these are not the dog days of summer, I don’t even want to know what awaits us for the next few weeks.  Luckily, these little citrus-berry terrines have magical cooling powers!

For my interpretation of this week’s FFwD recipe, I opted to make individually portioned mini-terrines in my cupcake/baby bundts pan.  I don’t know if it’s because of the marketing savvy of the famous gelatin/pudding company, but I really like to have my own little gelatin mold (or two).   It was also very convenient to have those twelve little portions ready for snacking or for a morning pre-workout sugar kick.  My only complaint – and this has nothing to do with the recipe per se – is that they were really tough to un-mold while keeping the little bundts intact.

Trying to cut as close as possible to the mold

The flavor combination I used for my version of the base was equal parts of orange and pink grapefruit juices.  Each little cup had tangerines, blackberries, and blueberries.  I love the different possibilities for future interpretations (different fruits, reduced sugar, etc.).  Next time I’ll definitely make them in a regular cupcake pans or ramekins.

French Fridays with Dorie is an online cooking group, where home cooks from all over the world share their experiences cooking from Dorie Greenspan’s award winning cookbook Around My French Table.  Check out the rest of the crowd’s terrines!

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

14 Responses to “French Fridays with Dorie – Citrus Berry Mini Terrines”

  1. Margaret
    July 30, 2011 at 5:35 pm #

    Cute idea to make individual terrines. They look great.

  2. July 30, 2011 at 9:10 pm #

    The individual terrines look great! We love this one.

  3. July 30, 2011 at 9:11 pm #

    Adriana, these are so cute! Your mini bundt shapes remind me I bought some vintage individual jello molds a long time ago. I’ll have to find them for next time. Stay cool.

  4. July 30, 2011 at 11:32 pm #

    So cute! Looks like they were worth the extra effort to unmold.

  5. Karen
    July 31, 2011 at 1:53 am #

    I love your cute mini-terrines! They look delicious and very satisfying to eat.

  6. July 31, 2011 at 8:10 am #

    These are so cute in your mini molds. What a great idea! Beautiful photos! Have a great weekend!

  7. July 31, 2011 at 6:02 pm #

    Adriana, we had the same idea to make individual portions! My molds were regular
    plastic jelly molds but remember, I was working with agar and not gelatin. It was much easier to unmold agar, one tap and they slide out.

  8. July 31, 2011 at 8:24 pm #

    How pretty! Way to have patience with the small molds!!

  9. July 31, 2011 at 10:28 pm #

    You’re brave for using a mini bundt pan! I cannot even imagine the unmolding part….they sure look good though.

    Love the new look of your blog too!

  10. August 1, 2011 at 12:31 am #

    The little bundt terrines are so cute, Adriana! Well, at least I learned which fruits to avoid the first time around with this recipe. 🙂 I love Jell-O, but I loved this recipe and the idea of using natural fruit juices for flavor. It will be fun to do some more experimenting.

  11. August 1, 2011 at 7:37 am #

    Aw. Those are so cute! Kudos to you, because I don’t think I could have ever unmolded those without a major disaster….

  12. frolickingnightowl
    August 1, 2011 at 10:18 am #

    Love your cute mini terrines!! very creative.

  13. August 2, 2011 at 11:44 am #

    Love the mini-terrine idea. These are beautiful!!!

  14. August 3, 2011 at 11:41 am #

    Those are adorable! I love the idea of individual servings too–now I must go to my mother’s and look for the individual molds she used to have!

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