Citrus Terrine Food

CITRUS TERRINE

Citrus Terrine image

An all-citrus terrine is a refreshing dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 11

Ingredients

1/2 cup sugar
3 whole star anise
2 whole cinnamon sticks
1 pink grapefruit
2 white grapefruit
2 ruby red grapefruit
2 navel oranges
2 tangerines or clementines
2 packages unflavored gelatin
1 pint best-quality lemon sorbet
Olive-oil cooking spray

Steps:

Combine the sugar, star anise, cinnamon sticks, and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 5 minutes. Remove from heat; allow syrup to cool.
Using a paring knife, carefully remove peel, pith, and outer membranes from all citrus. Carefully slice each segment of pulp from the membranes into a sieve set over a large bowl. Transfer segments to another bowl, removing any seeds and being careful not to break segments. Set the citrus segments aside; reserve juice for another use.
Strain cooled syrup into a medium bowl. Sprinkle gelatin over syrup; allow to dissolve, 2 minutes. Return to saucepan; place over low heat, stirring, until gelatin has fully dissolved. Remove from heat; set aside to cool.
Coat a 4 1/2-by-9-inch loaf pan or 5-cup mold with cooking spray; line with plastic, allowing 6 inches to overhang on all sides. Fill pan with reserved citrus segments. Pressing firmly on fruit, tilt the pan, draining excess juice. Pour gelatin mixture over fruit, poking with a skewer so mixture runs into the corners. Carefully fold excess plastic over top, and chill until set, 6 hours or overnight.
To serve, unfold plastic; place a platter on top. Carefully invert both; remove pan, holding plastic in place on platter. Remove the plastic. Slice; serve with lemon sorbet.

Nutrition Facts : Calories 256 g, Fiber 3 g, Protein 4 g

CITRUS TERRINE WITH CANDIED GRAPEFRUIT STRIPS

Citrus Terrine with Candied Grapefruit Strips image

Categories Wine Dessert Grapefruit Orange Chill Tangerine Gourmet

Number Of Ingredients 8

Ingredients

2 large red grapefruits
1 large white grapefruit
2 navel oranges
2 tangerines
1 tablespooncandied grapefruit strips 4 teaspoons unflavored gelatin (less than 2 envelopes)
1/2 cup plus 3 tablespoons cold water
1 1/4 cups Orange Muscat such as Essensia
1/2 cup sugar

Steps:

With a sharp knife cut peel from fruits, including all white pith, and cut sections free from membranes. Chop candied grapefruit strips. Arrange fruit sections and candied grapefruit decoratively in a 1-quart nonreactive terrine or loaf pan.
In a cup sprinkle gelatin over 3 tablespoons cold water and let stand about 1 minute to soften. In a small saucepan bring Muscat and sugar to a boil, stirring until sugar is dissolved, and boil 2 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in remaining ‚ cup water and transfer mixture to a bowl set in a larger bowl of ice and cold water. Cool mixture slightly, stirring occasionally. Pour mixture slowly over fruit. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Dip a thin knife in hot water and run knife around edge of terrine or loaf pan. Dip terrine or loaf pan into a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine or loaf pan and invert terrine onto plate.

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