Hi Rose, this should work with any berry that defrosts well, blueberries and blackberries for example. I've never tried freezing strawberries, so don't know about those.

This will definitely be made for this Fourth of July...such a refreshing dessert for a hot Louisiana summer day!

Hi Elise, I made this last year and can attest to not only its beautiful presentation but its deliciousness as well! Thanks for posting it again.

Try peaches or pears instead of the banana.

I made this for the festivities yesterday and it was a hit...I had fresh whipped cream on the side and the kids had it finished off before the adults even had a chance to get a slice...clever way to get some picky eaters to get some fresh fruits in their diets...I didn't realize it was so easy to make my own jello...I may have to try this with different juices and may cut back on the sugar a little.

Reminds me of a dessert I tore out of a Gourmet magazine that is amazing and beautiful too... it has Prosecco in it, so it is a more "grown up" version.

PROSECCO AND SUMMER FRUIT TERRINE

• 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
• 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 2 cups Prosecco (Italian sparkling white wine)
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice

Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.

Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.

Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Cooks' notes:
• To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
• Terrine can chill up to 3 days. Unmold just before serving.

Gourmet - August 2002
You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/106871

Really good! I wonder how you got the idea!

There probably isn't any good substitute for gelatin is there? Gelatin in general is very much NOT halal (it's almost always made out of pork) and where I live it is next to impossible to find any halal gelatin - let alone unflavored stuff... any ideas?

There are vegetarian gelling agents like agar agar (made from seaweed) that you might want to investigate. ~Elise

This recipe is wonderful!
It is very simple, yet delicious. Everyone was impressed by the look and the taste. A perfect summer desert!

I have thought about making this over and over but have never taken the action. I love gelatin and fruit...a big kid at heart, really. But this elevates the entire dessert to a new level. I've had to stop eating dairy (only briefly) so I'm going to make this tomorrow to replace my nightly ice cream fix. BTW - I have Everyday Food, too, and love it.