This citrus-berry and red grapefruit terrine
is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!
- 2 cups fresh squeezed orange juice
- 2 envelopes unflavored gelatin
- 1/4 cup water
- 1/3 cup honey
- 4 cups mixed ripe berries (small berries make slicing the terrine easier)
- 1 red grapefruit
- candied lemon zest for a garnish
Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.
Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.
Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.
Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.
To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.
Happy Spring, My Dear Friends!
Copyright Cooking Melangery 2011 at www.melangery.com