Lavender Berry Terrine
The name terrine may sound elegant – and perhaps daunting – but it’s simply the French name for a relatively homey, chilled, molded dish. No complicated techniques or equipment are required. In fact, this terrine is so simple that it reminds me of a dish my grandmother might have served with brunch. Combine the few ingredients and let time in the refrigerator take care of the rest.
5 cups berries or a mixture of berries (blackberries, boysenberries, blueberries, loganberries, marionberries, raspberries, or strawberries)
2 cups clean water (well, spring, or filtered)
2 tablespoons Bernard Jensen’s gelatin powder
2 teaspoons fresh lavender flowers or 1 teaspoon dried lavender flowers, removed from the stems and separated
4 tablespoons unfiltered, raw, local honey
2 tablespoons lime or lemon juice
Rinse the berries and remove the stems. Slice any strawberries ¼-inch thick. Arrange the fruit in a standard (4 ½” x 8 ½ ” x 3”) glass loaf pan. In large mixing bowl add ½ cup of the water. Sprinkle the gelatin over the water. In a small saucepan bring the remaining 1 ½ cups of water to a boil, remove from the heat. Add the lavender flowers to the hot water. Cover and let steep for 10 minutes. While the lavender infusion is still warm, pour it into the gelatin mixture. Whisk until the gelatin softens and becomes incorporated into the infusion. Add the honey and lemon juice. Whisk again until the honey dissolves. Pour the gelatin mixture over the berries. Push down or remove any floating pieces. Chill in the refrigerator until firm, 4-24 hours.
To unmold, dip the bottom of the pan in hot water for 20-30 seconds. Invert onto a serving platter. Slice with a serrated knife. Lavender Berry Terrine may be made up to 2 days in advance. Tightly cover the terrine once it becomes firm. Unmold just before serving.