This is my variation of a French gelee that uses unflavored gelatin. This makes a spring/summer brunch super classy. Be prepared: The gelatin mixture needs to chill about 1 1/2 hours and the terrine for at least 4 hours, although I make it the night before.
prep time45 Min
cook time15 Min
navel oranges, segments cut into bite sizes
pink grapefruit, segments cut into bite sizes
packets unflavored gelatin
orange or grapefuit juice
mixed fresh berries: blueberries, raspberries, backberries, cut up strawberries, etc
How To Make
Put a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper and cover with another double layer. Change when paper gets soaked.
Put cold water in large bowl, sprinkle in the gelatin, and let it soften.
Bring juice and sugar to boil in medium saucepan, stirring to dissolve sugar. Pour juice over gelatin and stir to dissolve. Put in refrigerator and let chill, stir occasionally until slightly thickened, similar to texture of egg whites, about 1 1/2 hours.
Rinse a 9 x 5" loaf pan with water and shake out excess. Gently stir citrus and berries into the gelatin mixture and scrape all into the pan. Gently push gel down evenly into pan. Chill at least 4 hours or overnight.
When ready to serve, dip the pan into a sinkful of hot water for a minute and run a knife around outside of pan. Unmold the terrine onto a platter, and get ready for the compliments!
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