Mixed Berry Terrine Ii

• 4 cups mixed fresh berries, such as small strawberries, raspberries, and blueberries (about 1 1/2 lbs. total)
• 2 3/4 teaspoons unflavored gelatin
• 3/4 cup cold water, plus
• 2 teaspoons cold water
• 1 cup sweet wine, such as muscat de beaumes-de-venise
• 6 tablespoons superfine sugar
• 1 tablespoon fresh lime juice

1. If using strawberries, halve them.
2. Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan.
3. Have ready a bowl set in a larger bowl of ice and cold water.
4. In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften.
5. In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes.
6. Remove from heat and stir in gelatin mixture until well dissolved.
7. Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water.
8. Cool mixture, stirring occasionally, to room temperature.
9. Pour mixture slowly over fruit.
10. Chill terrine, covered, until firm, at least six hours and up to 2 days.
11. Dip a knife in hot water and run knife around edge of terrine or loaf pan.
12. Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen.
13. Invert a serving plate over terrine or pan and invert terrine onto plate.

strawberries, unflavored gelatin, cold water, cold water, sweet wine, sugar, lime juice

Taken from www.food.com/recipe/mixed-berry-terrine-ii-225728 (may not work)