In a bowl, sprinkle the gelatin over 60 ml (1/4 cup) of juice. In a saucepan,
heat the remaining juice. Add the bloomed gelatin mixture. Stir until the gelatin has melted. Remove from the heat. Add the muscat and let cool.
Pour 125 ml (1/2 cup) of the juice into a 20 x 10-cm (8 x 4-inch) loaf pan
or divide in 8 125 ml (1/2 cup) ramekins. Refrigerate for 1 hour. Place the fruit over the set gelatin. Top with the remaining juice. Refrigerate for 5 hours.
Loosen the dessert by dipping the loaf pan or ramekins in hot water for about 30 seconds to 1 minute.
Slice the terrine or serve the individual portions of jelly.
For a non-alcoholic version, replace the Muscat wine by the same amount of white grape or white cranberry juice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.