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.
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!