Berry and Banana Terrine

Ingredients

• 0.5 ounce gelatin powder unflavored
• 2 cups grape juice white divided
• 0.5 cup granulated sugar white
• 6 cups berries and of banana mixed fresh sliced quartered canned (berries can include blueberries, raspberries, blackberries, and or strawberries)

Equipment

• bowl
• frying pan
• sauce pan
• knife
• plastic wrap
• loaf pan

Directions

1. Soften the gelatin: Put 1/4 cup of the white grape juice into a small bowl.
2. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.
3. Make grape juice gelatin base: Put another 1/4 cup of the white grape juice and a 1/2 cup of sugar into a saucepan and heat on medium high heat until the sugar has dissolved.
4. Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1 1/2 cups of grape juice.
5. Put fruit in loaf pan, cover with grape juice gelatin mixture:
6. Put the berries and banana slices in a 4x8 loaf pan.
7. Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.
8. Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.
9. Un-mold: 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.
10. Run a dull knife around the edge of the pan as well.
11. Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold.
12. Slice to serve.