“While Americans of all stripes tend to turn snobby at the mere mention of gelatin, the French accept gelatin with the same equanimity with which they accept salt and pepper…”
How do you like that? Dorie called me out in the very first sentence of her introduction to this week’s French Fridays with Dorie recipe, Citrus-Berry Terrine (recipe published here if you would like to take a look). I have hated jello ever since I had my wisdom teeth pulled and could basically eat nothing but for the better part of a week. In fact, I wonder if that has something to do with the general American dislike for jello, isn’t it hospital food? Well, whatever the cause, I have long been in the ”snobby at the mere mention of gelatine” camp. Needless to say, there is not a chance I would have tried this recipe had I not been participating in this project.
But try it I did. After all, the local berries are currently at their sweet juicy best and we have been buying them like mad, so why not try something new with them. However, knowing that I would never be able to sell this to my husband as a dessert, I planned to serve it for breakfast, I mean it’s basically berries & grapefruit juice so breakfast is hardly a leap.
And do you know what? I actually liked it! I wouldn’t go so far as to say that I loved it, but with this recipe Dorie has convinced me to set aside my snootiness and give gelatine a chance. In fact, I think this would be a great recipe for those occasions when you have a crowd over for breakfast.