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Ingredientes
- 1 c. clementine juice, from 6-8 clementines***, see Note
- 2 Tbsp. Grand Marnier or possibly a white grape dessert wine (muscat or possibly reisling)
- 3 x -4 cloves
- 1 x petal from a whole star anise
- 1/2 x one vanilla bean
- 1 pkt unflavored gelatin
- 5 c. clementine segments, from approximately 10-15 clementines
- 8 sprg of mint
Direcciones
- ***Clementines are dark-orange fruits, similar to tangerines, often seedless.
- Combine clementine juice, Grand Marnier or possibly wine and spices in a small saucepan and simmer for 10-15 min. Split open vanilla bean and scrape insides into the pan. Cold juice to room temperature, and pour through a fine strainer to remove spices. Sprinkle juice with gelatin, let stand a few moments, and stir to dissolve gelatin in the juice.
- Arrange clementine segments on the bottom of an 8 inch-by-4 inch loaf pan in an attractive arrangement (this will be the top of the dessert). Put remaining segments in the loaf pan. Pour in cooled juice mix. Shake pan gently to ensure even distribution of the juice, pressing down slightly to even out the top.
- Cover with plastic wrap and chill at least six hrs till set. To serve, dip terrine pan into hot water for 15 seconds to loosen sides of the terrine. Invert onto a serving plate and cut into 1 inch thick slices. Serve with mint sprigs.
- Note: For easy juicing of clementines, place peeled whole clementines in a plastic bag. Make sure plastic bag is closed, then use a rolling pin to press clementines and release juices. Pour juices out of the bag and throw away remaining membranes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1499g | |
| Calories 841 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 424mg | 18% |
| Potassium 1723mg | 49% |
| Total Carbs 188.76g | 50% |
| Dietary Fiber 17.4g | 58% |
| Sugars 156.5g | 104% |
| Protein 15.05g | 24% |
