Teachermans Citrus Berry Terrine Food

CITRUS TERRINE

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.

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.

MIXED BERRY TERRINE

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
• Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered with plastic wrap).
• To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
• (Per Serving)
• Calories: 147
• Fat: 0.5g (0.1g Saturated Fat)
• Protein: 2.6g
• Carbohydrates: 35.1g
• Fiber: 4.9g

CITRUS TERRINE WITH CANDIED GRAPEFRUIT STRIPS

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.