1/2 ounce unflavored gelatin
1 1/2 cups club soda
1 cup pomegranate seeds
1/2 cup sugar
1/4 cup lukewarm water
1/4 cup water
1 large mango, cubed
In a large bowl, dissolve the gelatin in the lukewarm water. Set aside. Meanwhile, in a small pan, bring 1/4 cup water and the sugar to a slow boil, stirring to dissolve the sugar. Cool slightly then pour into the gelatin. Stir. Add the club soda, stir gently. Arrange the fruit in a loaf pan. Pour the liquid on top. Cover and refrigerate 3 hours or until firm. Run under warm water and invert onto a plate to unmold.
I’ve never participated in Donna Hay Day before but when I saw that this time the theme was terrines, I couldn’t resist. I had been planning on making a sparkling pomegranate gelatin once pomegranates came into season so I thought than instead of going the individual mold route, I’d make a loaf shaped terrine. I thought the pomegranate’s tartness would be tempered by the sweetness of mango(the fact that I have a whole case of mangos didn’t discourage the idea either) and terrines generally have multiple layers of flavors so decided to add a second fruit to the mix. Rather than make it with fruit juice like a lot of jelled terrines, I kept the flavors simple and just sweetened the liquid a bit. I love how it turned out. The club soda gave it an effervescent texture and the pomegranate pips exploded in your mouth with every bite. I liked it even better than the summery raspberry/blackberry/blueberry gelatin terrines I’ve made, the pomegranate seeds float so you get a more interesting fruit distribution then you do when everything is roughly the same weight/size. Gelatin terrines do seem a bit summery, but using more seasonal fruit takes it right into the colder weather. Plus it is a refreshing change from all of the heavy desserts that are abundant this time of year.
Gorgeous! I love the colors.
What a great looking dessert! I have a dinner party this weekend and guess what the dessert will now be?! I had been looking for something colourful to lighten up the dull fall we’re having.
I’m glad you decided to participate, this is so pretty!
That is a beautiful dessert! And it sounds so easy and delicious, too.
Oooh, my husband and I just bought some pomegranates. This looks great!
Your terrine is so pretty!
That looks really pretty. I think it would look lovely on a Christmas table because of the colors. Seems like it would taste really good too!
Just wondering, how many servings do your recipes make? None of them seem to list this information, and unfortunately I live in a household where nobody eats leftovers, so making too much of anything is a huge waste!
Thanks in advance!!
Dove: it is really difficult to figure out serving sizes since there is no real standardization or guidelines to follow. I am creating these recipes on my own in my small kitchen. I don’t have the resources a magazine or larger publication has to analyze nutritional data or determine serving size. Often a published serving size is more about how small can they make it so the recipe looks healthy rather than a serving size that someone might actually eat. I’ve seen serving sizes of 1/2 cup for pasta (including sauce) as a main course. 1/2 cup is not what a typical serving size of pasta is in the real world.
That said, I give serving sizes or suggestions when I can or at least give a yield. Even that is an estimation. When I do assign serving sizes amounts I’ve gotten emails from people who (for example) eat a bowl of chili twice the size of what I would dream of eating and then complain that the recipe only had 4 servings instead of 6. Unless you are willing to weigh and measure all of your food (I know I am not) serving sizes are really just a suggestion. There are a lot of variables.
I recommend you just use a bit of logic. For example, this recipe is made in a standard loaf pan. How many slices could you slice that into? Maybe 6? 8? 10? Would one slice be a serving? How thick are your slices? Did you have to cut one slice extra large to avoid cutting into a slice of mango and having the dessert fall apart?
For other things: a recipe that makes 2 dozen cookies or a dozen muffins is finite. You don’t need a serving size for that, eat as many or few cookies as you’d like, but that is all that recipe is going to produce. Divide or double as needed. A pie or cake can be made to have as many servings as you can cut into it. IIf something calls for 2 lbs of meat and a ton of other ingredients, that is going to make a lot of food. Cornbread is in a 8×8 inch pan. Do you cut it into 4 huge slices or 12 tiny ones? That’s your choice. Are you serving some thing alone or with other food? Maybe I made it as a main course, but you are going to have it with other food and serve less of it.
As I say in the Frequently Asked Questions section, I only cook for my husband and I most recipes (save holiday or special exceptions) so nothing makes an absurd amount of servings. We generally (if it is a meal) have enough for a meal then leftovers for lunch, so about 4 or servings. Also: if your family refuses to eat leftovers you are always going to end up with food you have to throw out no matter how many servings I say something is. I do give suggestions on what can be frozen if that is something that might work for you.
Here’s my question with pom. seeds: do you chew right through the actual seed?
Thank you Rachel!
Hmmm…now I’m wondering if I can find a magic wand that will make my picky children more willing to eat leftovers, LOL!
This looks stunning! I wish my terrine could have some out like this! I will have to try this recipe. Thanks!
They are gorgeous colours Rachel. Welcome to HHDD.
This is so pretty! What a lovely terrine to serve for dessert 🙂