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.
VANILLA-ORANGE TERRINE
This elegant frozen treat is easy to make -- and sure to provide cool relief (and lots of smiles) on hot summer days.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 6h
Number Of Ingredients 3
Steps:
- Line an 8-by-4-inch loaf pan with two layers of plastic wrap, leaving a generous overhang.
- In separate bowls, soften vanilla frozen yogurt and orange sorbet (see Cook's Note); spread layers evenly in pan, beginning and ending with yogurt. Freeze until firm, at least 6 hours or up to overnight.
- Invert terrine onto a serving platter; remove plastic. Smooth sides with a metal spatula, if desired. Cover loosely with plastic; freeze until ready to serve (up to 3 days). Garnish top with pistachios, if desired.
Nutrition Facts : Calories 186 g, Protein 6 g
WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE
Perfect for an elegant dinner party, this sophisticated dessert is a snap to make. From Bon Appetit.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
- Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes. Remove bowl from water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
- Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
- For sauce: Combine first 3 ingredients in medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
- Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into ¾-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.
Nutrition Facts : Calories 375.1, Fat 30.5, SaturatedFat 18.3, Cholesterol 185.6, Sodium 82.4, Carbohydrate 23.7, Sugar 15.1, Protein 3.5
GIRL SCOUT COOKIE THIN MINT TERRINE
From the local newspaper. I have not tried this yet, but it sounds delicious. Note: Similar cookies such as Keebler's Fudge Shoppe Grasshopper and Simply Shortbread may be substituted for the Girl Scout cookies. Cook time includes overnight chill time.
Provided by BecR2400
Categories Dessert
Time 9h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Line a terrine mold with oiled plastic wrap.
- Line mold with some of the Thin Mints, whole or crumbled.
- Melt chocolate with butter and water in top of a double boiler.
- Cool slightly.
- Fold in lightly whipped cream and framboise, if using.
- Fill mold halfway up with chocolate whipped cream.
- Layer raspberries and shortbread cookies through middle.
- Top with remaining chocolate whipped cream and remaining Thin Mints.
- Fold plastic wrap over top and chill overnight.
- To serve, place some raspberry sauce on a plate and top with a slice of the terrine.
- Garnish with whipped cream rosettes and mint sprigs, if desired.
Nutrition Facts : Calories 382.7, Fat 40.1, SaturatedFat 24.9, Cholesterol 73, Sodium 41.7, Carbohydrate 13.9, Fiber 6.9, Sugar 0.8, Protein 6
WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE
Categories Milk/Cream Mixer Chocolate Dairy Egg Herb Dessert Freeze/Chill Mint Bon Appétit
Yield Makes 12 Servings
Number Of Ingredients 15
Steps:
- For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
- Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
- For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
- Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.
MINT-ORANGE TERRINE
This very refreshing and easy dessert is perfect for those hot summer days or to cleanse the palate after a rich meal. Prepare a day before it is meant to be served.
Provided by Josee RC
Categories Orange Desserts
Time 8h20m
Yield 9
Number Of Ingredients 6
Steps:
- Grate the rind from two of the oranges into a saucepan and set aside. Cut away the skin and white pith from all of the oranges. Cut into thin slices, discarding any seeds, and reserving any juice. Pour the orange juice into the saucepan along with the honey, and gelatin; stir over medium heat until the gelatin dissolves.
- Make a thin layer of orange slices on the bottom of an 8x4 inch loaf pan, and sprinkle with some of the 3 tablespoons of chopped mint; alternate layers of orange slices and mint until used up. Slowly pour the hot orange juice over the oranges. Tap the pan lightly to remove any air pockets. Chill overnight until firm, unmold, and cut into thick slices; garnish with 1 tablespoon of mint.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 30.8 g, Fat 0.3 g, Fiber 4.2 g, Protein 3 g, Sodium 2.9 mg, Sugar 25.3 g
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