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Serves 8

Berry Terrine

If you like fruit and you like jelly then this is a must have. We use Great Lakes Beef Gelatine (red tub) when making jelly, but feel free to use your own brand.


  • 800ml water
  • 6 tbsp dried hibiscus flowers
  • Zest from 1/2 orange
  • Juice from 1 orange
  • 6 tbsp gelatine
  • 2 tbsp honey
  • 150g raspberries
  • 150g blackberries
  • 150g blueberries
  • 200g strawberries, leaves removed, halved


  • Make the jelly first by heating the water in a pan until hot.
  • Add the hibiscus flowers and orange zest and let it stew for 5 minutes until the water turns a deep red.
  • Strain out the hibiscus flowers and zest, keeping the water.
  • Put this liquid back in the pan on a low heat, add the orange juice, gelatine, and honey.
  • Keep mixing until the gelatine dissolves; this can take a while and can be blended if needed.
  • Pour the liquid through a strainer (in case any bits of gelatine are left in lumps) and leave it to the side to cool a little.
  • Using a loaf pan, line the sides with a baking sheet/cling film.
  • Layer the fruit inside however you wish.
  • Pour in the jelly mixture, making sure the fruit is completely covered.
  • Place in the fridge for a minimum of 2 hours to set.
  • This goes great with ice cream, yoghurt, or cream. Try making the terrine with a range of different fruits.
  • Kcal: 85
  • Protein: 7.8g
  • Fats: 0.3g
  • Carbs: 10g
  • Fibre: 3.8g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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