Orange and lime terrine

Yield: 6 Servings

Measure Ingredient
3 \N Limes; zest of
4½ cup Freshly squeezed orange juice
2⅔ cup Freshly squeezed lime juice
½ cup Confectioners' sugar
2¼ pack Unflavored gelatin (1 packet for 2 cups liquid)
3 \N Oranges (up to)
2 tablespoons Grand marnier
\N \N Fresh mint

From: Lydia Visco <lvisco@...>

Date: Mon, 30 Aug 1993 12:35:55 -0700 (PDT) From Elle Magazine, unknown issue and volume: Preparation: 30 minutes. Cooking: 10 minutes.

With a grater, zest the limes before juicing them. Set aside. In a saucepan, heat 2¼ cups of the orange juice, 2 ¼ cups of the lime juice, and ¼ 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 ½ 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.

Note: I've never tried this recipe, but it sounds like a nice, light, warm weather dessert.



From archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes