Fresh Fruit Terrine With Raspberry Coulis Recipe
Ingredients
| White wine | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| 5 large ripe peaches, peeled, seeded, and thinly sliced | ||
| 2 envelopes unfavored gelatin | ||
| Water | 1/3 Cup (16 tbs) | |
| 16 small, ripe strawberries, cut in half | ||
| 1/2 cup each raspberries, blueberries, and green seedless grapes, cut in half | ||
| 1 10-ounce package frozen raspberries | ||
| Cornstarch | 2 Teaspoon (Raspberry Coulis:) | |
| Cold water | 1 Tablespoon (Raspberry Coulis:) | |
| Fresh mint for garnish | ||
Directions
In a medium saucepan combine the wine, sugar, lemon juice and water.
Bring the mixture to a boil.
Add the peaches and simmer for 15 minutes or until the peaches are very tender.
Drain through a colander, reserving the liquids and solids.
In a food processor combine 1 cup of the drained liquid and all of the solids and process until smooth.
In a small saucepan sprinkle the gelatin over 1/3 cup of cold water.
Let the gelatin soften for 5 minutes, and then stir over low heat until dissolved.
Add the gelatin to the puree filling.
Line a 10 1/4 x 3 5/8-inch pan with plastic wrap.
Spread 1/4 cup of peach puree filling in the bottom.
Layer half the strawberries cut-side down, followed by another layer of peach filling.
Add a layer of sliced peaches, then more peach mixture.
Combine the raspberries and blueberries and layer them on top.
Add more peach mixture, then all of the grapes, and more peach mixture.
Add another layer of peaches and strawberries and finish with a layer of peach mixture.
Chill the terrine for 1 hour.
Cover with plastic and chill for an additional 24 hours.
In a small saucepan over low heat bring the frozen raspberries to a boil.
Remove the pan from the heat and press the raspberries through a sieve over another small saucepan.
Discard the solids.
In a small bowl mix together the cornstarch and water.
Return the sauce to heat and add the cornstarch mixture.
Cook, stirring constantly, until thick.
Pour the coulis into a bowl, cover, and chill.
Bring the mixture to a boil.
Add the peaches and simmer for 15 minutes or until the peaches are very tender.
Drain through a colander, reserving the liquids and solids.
In a food processor combine 1 cup of the drained liquid and all of the solids and process until smooth.
In a small saucepan sprinkle the gelatin over 1/3 cup of cold water.
Let the gelatin soften for 5 minutes, and then stir over low heat until dissolved.
Add the gelatin to the puree filling.
Line a 10 1/4 x 3 5/8-inch pan with plastic wrap.
Spread 1/4 cup of peach puree filling in the bottom.
Layer half the strawberries cut-side down, followed by another layer of peach filling.
Add a layer of sliced peaches, then more peach mixture.
Combine the raspberries and blueberries and layer them on top.
Add more peach mixture, then all of the grapes, and more peach mixture.
Add another layer of peaches and strawberries and finish with a layer of peach mixture.
Chill the terrine for 1 hour.
Cover with plastic and chill for an additional 24 hours.
In a small saucepan over low heat bring the frozen raspberries to a boil.
Remove the pan from the heat and press the raspberries through a sieve over another small saucepan.
Discard the solids.
In a small bowl mix together the cornstarch and water.
Return the sauce to heat and add the cornstarch mixture.
Cook, stirring constantly, until thick.
Pour the coulis into a bowl, cover, and chill.
Chef
