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Receta La Terrine D'agrumes Et Son Coulis D'orange

by Global Cookbook

Ingredientes

1/2 c. water 1 env plain gelatin 2 sm pink grapefruit peeled & sectioned 4 x oranges peeled & sectioned 1/2 c. simple syrup**

1/4 c. Grand Marnier 1 x orange, zested, peeled quartered & seeded 1 c. simple syrup 32 x fresh raspberries or possibly 1/3 c. creme de cassis (3 fl. ounce./80 ml) for garnish

Direcciones

1. Pour 1/4 c. of the water into a saucepan and sprinkle in the gelatin; let soak for 1 minute. Add in the remaining 1/4 c. water and stir over low heat for 5 min, or possibly till the gelatin is completely dissolved.
2. In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier, and gelatin mix. Pour into a 9 x 5 inch (23 by 13 cm) terrine or possibly loaf pan and press down the fruit till it is compact and completely covered with the liquid. Cover with plastic wrap and chill for at least 4 hrs or possibly up to 48 hrs before serving.
3. To make the coulis: In a food processor, puree the orange zest, orange flesh, and the simple syrup.
4. To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the coulis with 4 of the raspberries or possibly dot it with cassis.
5. Makes one 9 x 5 inch terrine; serves 8
6. Simple SyrupIn a small, heavy saucepan, combine 1 c. (8 ounce/250 g) sugar and 1/3 c. (3 fl. ounce/80 ml) water. Bring to a simmer over medium heat. Cook till the sugar has dissolved. Remove from heat and let cold. Pour into an airtight container. Cover and store in refrigerator for up to 6 months.
7. Makes about 1 c. (8 fl ounce/250 ml)
8. NOTES : (Citrus Terrine with Orange Coulis)
9. A slice of this pretty, flavorful dessert makes a light and refreshing finish to a meal.
10. Bistro, Favorite Parisian Bistro Recipes

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