Mixed Berry Terrine

• 6 cups mixed berries: blueberries, raspberries, blackberries,
• fraises des bois or strawberries
• 1 cup water
• 1 Earl Grey teabag
• 2 envelopes unflavored gelatin
• 6 to 8 tablespoons sugar
• 1 tablespoon fresh lemon juice
• Whipped cream, creme fraiche or sweetened plain yogurt

1. Combine the berries in a bowl.
2. If the strawberries are large, cut them in halves or fourths lengthwise.
3. Bring the water just to a boil in a three-quart saucepan.
4. Add the teabag, remove from the heat and allow to steep for five minutes.
5. Remove the teabag and, using a small whisk, mix in the gelatin.
6. Stir until the gelatin dissolves completely.
7. Stir in the six tablespoons sugar.
8. Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved.
9. The liquid in the pan should barely cover the berries.
10. Add more sugar if needed.
11. Stir in the lemon juice.
12. Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine.
13. Alternatively, the mixture can be spooned into six large wine goblets.
14. Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.

mixed berries, fraises des bois, water, teabag, unflavored gelatin, sugar, lemon juice, cream

Taken from cooking.nytimes.com/recipes/4182 (may not work)