Berry and Banana Terrine

Ingredients

• 2 envelopes unflavored gelatin
• 2 cups white grape juice, divided
• 1/2 cup white granulated sugar
• 6 cups of mixed fresh berries and slices of banana

Directions

1. Pour 1/4 cup of the white grape juice into a small bowl. Scatter the gelatin across the surface, then leave it alone for 2 to 3 minutes so it can bloom.
2. In a saucepan, combine another 1/4 cup of the white grape juice with the 1/2 cup of sugar. Warm it over medium high heat, stirring until the sugar is fully dissolved.
3. Take the pan off the heat, then add the softened gelatin mixture and stir until it disappears into the hot juice. Mix in the remaining 1 1/2 cups of grape juice.
4. Arrange the berries and banana slices in a 4x8 loaf pan. Add the grape juice gelatin mixture, then gently press the fruit down so it sits beneath the liquid.
5. Cover the pan with plastic wrap. Refrigerate until the terrine is set, 3 hours.
6. For unmolding, fill a basin half-way with hot water. Carefully dip just the bottom of the loaf pan into the water and hold it there for 5 to 8 seconds, which loosens the gelatin where it meets the pan.
7. Slide a dull knife around the inside edge of the pan.
8. Set a serving platter upside down over the loaf pan, then invert them together. Jiggle gently until the terrine releases.
9. Cut into slices to serve.