Citrus Terrine Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Orange juice | 1 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Pink grapefruit | 4 Cup (16 tbs) | |
| Oranges | 2 Cup (16 tbs) | |
| Raspberries package | 1 , frozen | |
| 3 cups orange sorbet | ||
Directions
Sprinkle gelatin over orange juice in a small saucepan; let stand 1 minute.
Add sugar; cook over low heat, stirring until sugar and gelatin dissolve.
Remove from heat; let cool slightly.
Line an 8 x 4-inch loaf pan with plastic wrap.
Pour 1/4 cup gelatin mixture into loaf pan; chill to the consistency of unbeaten egg white.
Arrange 1/3 cups grapefruit sections over gelatin layer, overlapping slightly.
Pour 1/4 cup gelatin mixture over grapefruit layer; chill 10 minutes.
Arrange 1 cup orange sections over gelatin layer.
Pour 1/4 cup gelatin mixture over orange layer; chill 10 minutes.
Repeat layering with remaining grapefruit sections, gelatin mixture, and orange sections, ending with grapefruit sections.
Cover terrine with plastic wrap; press down lightly.
Chill 8 hours or until set.
Place raspberries in a food processor; process until smooth.
Strain through a sieve into a bowl, reserving 3/4 cup puree.
Discard seeds.
Invert terrine onto a platter; remove plastic wrap.
Cut terrine into 12 slices using a serrated knife.
Serve the terrine with raspberry puree and sorbet.
Garnish terrine with tarragon sprigs, if desired.
Add sugar; cook over low heat, stirring until sugar and gelatin dissolve.
Remove from heat; let cool slightly.
Line an 8 x 4-inch loaf pan with plastic wrap.
Pour 1/4 cup gelatin mixture into loaf pan; chill to the consistency of unbeaten egg white.
Arrange 1/3 cups grapefruit sections over gelatin layer, overlapping slightly.
Pour 1/4 cup gelatin mixture over grapefruit layer; chill 10 minutes.
Arrange 1 cup orange sections over gelatin layer.
Pour 1/4 cup gelatin mixture over orange layer; chill 10 minutes.
Repeat layering with remaining grapefruit sections, gelatin mixture, and orange sections, ending with grapefruit sections.
Cover terrine with plastic wrap; press down lightly.
Chill 8 hours or until set.
Place raspberries in a food processor; process until smooth.
Strain through a sieve into a bowl, reserving 3/4 cup puree.
Discard seeds.
Invert terrine onto a platter; remove plastic wrap.
Cut terrine into 12 slices using a serrated knife.
Serve the terrine with raspberry puree and sorbet.
Garnish terrine with tarragon sprigs, if desired.
Chef
