LOCATION: Recipes >> Dessert Recipes >> Orange Lime Terrine
|
 |
|
Orange Lime Terrine
|
|
|
|
ORANGE AND LIME TERRINE
zest of 3 limes
2 1/4 packets unflavored gelatin (1 packet for 2 cups liquid)
4 1/2 cups freshly squeezed orange juice
2 2/3 cups freshly squeezed lime juice
3 oranges
1 to 2 tablespoons Grand Marnier
1/2 cup powdered sugar
fresh mint
With a grater, zest the limes before juicing them. Set aside. In
a saucepan, heat 2 1/4 cups of the orange juice, 2 1/4 cups of the
lime juice, and 1/4 cup of the powdered sugar. Add the gelatin to
the hot mixture, stirring until it is completely dissolved.
Peel the oranges and separate into sections. Remove the skin from
the orange sections and arrange them neatly in the bottom of a
9-by-6-by-3-inch terrine. Cover the orange sections with the
gelatin mixture, and place the container in the freezer just until
the gelatin begins to set. [Then place in the refrigerator to
continue the gelling process, I assume.]
Prepare the sauce by combining the rest of the orange juice, lime
juice, and sugar. Heat the mixture, stirring continuously, until
it has reduced by 1/2 and the sauce becomes thick. Allow to cool.
Lace the sauce with Grand Marnier to taste. Unmold the terrine
onto a serving dish, then cut the dessert into slices. Cover each
slice with the sauce; garnish with fresh mint and the lime zest.
Serves 6 to 8.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
