Mint Orange Terrine Recipes

PINK GRAPEFRUIT AND ORANGE TERRINE

Steps:

• Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
• Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.

CHAMPAGNE FRUIT TERRINE

Steps:

• Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
• Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
• Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within ½ inch of the top of the pan, finishing with a citrus layer.
• Dissolve gelatin in ½ cup of orange juice over low heat.
• Beat sugar into remaining orange juice and champagne.
• Gently rub the flowers of the mint over a plate to release the florets.
• Add flowers and dissolved gelatin. Pour over fruit.
• Chill in refrigerator at least 2 hours.
• Unmold just before serving.