Orange and raspberry terrine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | millilitres | Orange Juice |
| 16 | grams | Powdered Gelatine |
| 50 | grams | Caster Sugar |
| 3 | Oranges; (segmented) | |
| 250 | grams | Raspberries |
| 250 | grams | Strawberries |
| 50 | grams | Caster Sugar |
| 10 | millilitres | Balsamic Vinegar |
| 1 | teaspoon | Fresh Ground Black Pepper |
Directions
TERRINE
SAUCE
Terrine
1. Pour 100ml of juice into a pan warm it gently and dissolve the gelatine.
Then add the remaining liquid and remove from the heat.
2. Add the sugar then pour half the juice into a 1.3 litre tin lined with cling film.
3. Chill this until it has almost set, then scatter a selection of the fruits over the jelly.
4. Then add the remainder of the juice very gently and chill until almost completely set. Add remaining fruit and set.
Sauce
Place all the ingredients in a blender and process until smooth.
To serve, turn out the terrine. Remove cling film and slice with a sharp knife that has been dipped in hot water. Place two thin slices onto plate and drizzle over the sauce.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.