Citrus Terrine
Bright, refreshing, and visually stunning, this Citrus Terrine is a showstopping dessert that’s perfect for any occasion. Featuring layers of vibrant orange, grapefruit, lemon, and lime segments suspended in a delicately sweetened gelatin, this recipe is as light and flavorful as it is beautiful. The simple syrup infused with a hint of freshly squeezed citrus juice enhances the natural tartness of the fruit, while the sleek, translucent layers make for a dazzling presentation. Easy to prepare yet elegant enough for dinner parties, this no-bake dessert requires minimal cooking and sets in the refrigerator for a hassle-free finish. Garnish with fresh mint leaves for an extra pop of color and added freshness. Ideal for lovers of citrus desserts, gluten-free dishes, or anyone looking for a healthy, eye-catching treat, this Citrus Terrine is sure to impress.
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Ingredients
- 4 whole Oranges
- 2 whole Grapefruits
- 2 whole Lemons
- 2 whole Limes
- 75 grams Granulated sugar
- 500 milliliters Water
- 20 grams Unflavored gelatin powder
- 10 leaves Mint leaves (optional for garnish)
Directions
Step 1
Peel and segment the oranges, grapefruits, lemons, and limes. Remove all membranes and seeds to ensure the segments are clean and tender. Set the segments aside on a plate, keeping the citrus juices that accumulate during the process.
Step 2
In a medium saucepan, combine the water and granulated sugar. Heat over medium heat and stir until the sugar dissolves completely to create a simple syrup. Remove from heat and allow it to cool slightly.
Step 3
In a small bowl, sprinkle the unflavored gelatin powder over 100 milliliters of cold water. Let it bloom for 5 minutes.
Step 4
Gently heat the bloomed gelatin over low heat or in the microwave for 10-15 seconds until completely dissolved. Do not boil the gelatin.
Step 5
Combine the dissolved gelatin with the prepared simple syrup, along with 2 tablespoons of the reserved citrus juice for added flavor. Stir well.
Step 6
Lightly grease a rectangular terrine mold or a loaf pan with a neutral oil or line it with plastic wrap for easy removal.
Step 7
Pour a thin layer of the gelatin mixture into the bottom of the mold and refrigerate for 10-15 minutes, or until just set.
Step 8
Arrange a layer of assorted citrus segments on the set gelatin layer, ensuring a mix of colors and sizes for visual appeal.
Step 9
Pour enough of the gelatin mixture over the citrus segments to just cover them. Refrigerate again for 10-15 minutes to set.
Step 10
Repeat the layering process with citrus segments and gelatin until the mold is full, ensuring the final layer is gelatin to seal the terrine. Refrigerate for at least 4 hours or overnight until completely set.
Step 11
To serve, unmold the terrine by running a thin knife along the edges and inverting it onto a serving platter. Slice with a sharp knife and garnish with fresh mint leaves, if desired.
Nutrition Facts
| Serving size | (1841.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 838.7 |
| Total Fat 1.7g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 64.8mg | 0% |
| Total Carbohydrate 204.0g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 156.6g | |
| Protein 27.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 396.3mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1833.7mg | 0% |
Source of Calories