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Pomegranate Tea and Summer Berry Terrine
Tested by Imperial Sugar
Chef Eddy Recipe
Pomegranate Tea and Summer Berry Terrine
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Add a sophisticated flair to your next party with this pomegranate tea flavored gelatin mold loaded with tons of fresh blueberries, raspberries and blackberries.

Prep time
0:20
Bake/Cook time
0:02
Plan for

Refrigerate 3 hours

Yield
One 9 x 5 inch loaf pan, about 10 servings
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Pomegranate Tea and Summer Berry Terrine
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:02
Plan For

Refrigerate 3 hours

Yield :
One 9 x 5 inch loaf pan, about 10 servings

INGREDIENTS

DIRECTIONS

  1. In a non reactive saucepan bring first listed water to a boil and remove from heat. Add tea bags and steep for 4 minutes. Discard teabags and whisk in sugar.
  2. Combine gelatin with cold water, let sit for 5 minutes and whisk into tea mixture. Set aside.
  3. Spray a thin layer of cooking spray into a 9 x 5 inch loaf pan.
  4. Scatter a layer of fruit on bottom of mold. Allow gelatin-tea mixture to cool down to room temperature. (You can place the bowl into an ice cube filled bowl for a few minutes to speed up the process.)
  5. Pour a layer of gelatin mixture into mold covering fruit. Allow to set. Cover with another layer of fruit and repeat with gelatin. Repeat again. If gelatin mixture has set in saucepan, heat it a little to make it runny again.
  6. Place in refrigerator until it has set, about 3 hours.
  7. Place loaf pan in a bowl filled with warm water for a few minutes or until it has loosened from the sides. Unmold on a serving tray and keep refrigerated until ready to serve.
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