TEACHERMAN'S CITRUS-BERRY TERRINE
This is my variation of a French gelee that uses unflavored gelatin. This makes a spring/summer brunch super classy. Be prepared: The gelatin mixture needs to chill about 1 1/2 hours and the terrine for at least 4 hours, although I make it the night before.
Provided by James Tanis
Categories Gelatin Salads
Time 1h
Number Of Ingredients 7
Steps:
- 1. Put a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper and cover with another double layer. Change when paper gets soaked.
- 2. Put cold water in large bowl, sprinkle in the gelatin, and let it soften.
- 3. Bring juice and sugar to boil in medium saucepan, stirring to dissolve sugar. Pour juice over gelatin and stir to dissolve. Put in refrigerator and let chill, stir occasionally until slightly thickened, similar to texture of egg whites, about 1 1/2 hours.
- 4. Rinse a 9 x 5" loaf pan with water and shake out excess. Gently stir citrus and berries into the gelatin mixture and scrape all into the pan. Gently push gel down evenly into pan. Chill at least 4 hours or overnight.
- 5. When ready to serve, dip the pan into a sinkful of hot water for a minute and run a knife around outside of pan. Unmold the terrine onto a platter, and get ready for the compliments!
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Sanwal Saleem
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Stanley Chinagorom
[email protected]I'm so glad I tried this recipe! The terrine turned out perfectly and it was a huge hit with my family and friends.
Athabile Sinelizwi
[email protected]This terrine was a lot of work, but it was worth it in the end. It's so delicious and impressive-looking.
SHUVO RAJ
[email protected]The instructions for this recipe were a bit confusing. I had to read them several times before I was sure I understood what to do.
Alaya Wooten
[email protected]This terrine was a bit too sweet for my taste. I think I would have preferred it with less sugar in the citrus curd.
NANA Kwame
[email protected]I'm not a huge fan of citrus desserts, but this terrine was surprisingly good. The berries really helped to balance out the tartness of the citrus.
Bahram Soomro
[email protected]This terrine is perfect for a special occasion. It's so elegant and delicious.
nusratlizu lizu
[email protected]The almond crust on this terrine is amazing! It adds such a nice crunch and flavor.
Mariam Achamcham
[email protected]I love the combination of citrus and berries in this terrine. It's so refreshing and light.
Mohammed Hajara
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The terrine is so delicious and impressive-looking.
Liam Spurlock
[email protected]I made this terrine for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Seyi fimin Bolu
[email protected]This citrus-berry terrine was a delightful treat! The combination of flavors and textures was amazing. The citrus curd was tart and tangy, while the berries added a sweetness and juiciness. The almond crust was the perfect finishing touch, adding a b