Lemon Terrine With Lemon Confit And Mint Syrup Recipes

LEMON-MINT CAKE WITH LEMON SYRUP

Steps:

• Fresh mint sprigs, for garnish
• Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
• For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
• In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
• Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
• For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

LEMON TERRINE WITH LEMON CONFIT AND MINT SYRUP

Steps:

• For the lemon gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over, and let stand to soften, 5 minutes.
• Bring sugar and 3 1/2 cups water to a boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice.
• Pour 1/3 cup gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture. Cover; refrigerate until firm, 4 hours.
• For the lemon confit: Heat oven to 300 degrees. Place lemons in a single layer in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve sugar. Pour over lemons. Bake until translucent, about 45 minutes. Let cool.
• For the mint syrup: Bring sugar and 1/4 cup water to boil over high heat, stirring to dissolve sugar. Let cool to room temperature. Refrigerate. Blanch mint in boiling water for 30 seconds, strain, and plunge into ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and mint in blender. Strain, and refrigerate for 1 hour before serving.
• To serve: Unmold terrine by dipping briefly into hot water and running tip of knife around edge; invert onto a platter. Serve with lemon confit and mint syrup.

LEMON CONFIT

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

LEMON CONFIT

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.