Watermelon and Berry Terrine

Grandma’s ultimate dessert is making a comeback. Create this wobbly wonder with fresh fruit and gelatine
Watermelon and Berry Terrine
ITP Images
Watermelon and Berry Terrine
July 01, 2019
Preparation Time 40 minutes (plus setting time)
Cooking Time Cook time: 10 minutes
Serves 6-8
PHOTO BY Hein Van Tonder
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


10g gelatine leaves
750ml spinneysFOOD Bottled Drinking Water
75g spinneysFOOD Extra Fine Caster Sugar
1 vanilla pod, split lengthways and seeds scraped
150g strawberries, hulled and sliced
450g watermelon, balled
300g mixed berries


  • 1

    Place the gelatine leaves in a medium bowl filled one third of the way with cold water and leave to soften for 10 minute

  • 2

    In a medium-sized pot, combine the water, sugar and split vanilla pod and place over a medium heat. Stir the mix to dissolve the sugar but don’t bring it to a boil. Take the pot off the heat and remove the vanilla pod

  • 3

    Stir the softened gelatine leaves into the warm mixture until completely dissolved. Set the mixture aside to cool slightly

  • 4

    Line a loaf tin with a few sheets of cling wrap to cover the base and sides

  • 5

    On the base of the lined loaf tin, place the strawberries to form the top, then scatter the watermelon balls and mixed berries over. Fill the tin with the cooled gelatine mixture

  • 6

    Cover the tin completely with more cling wrap. Place a board and a few tins on top to weigh it down

  • 7

    Refrigerate for a minimum of 6 hours or until the gelatine has set

  • 8

    To serve, remove the excess cling wrap layers and invert the mould onto a board or serving platter

  • 9

    Serve slices of terrine with custard or ice cream


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