Recipes

Florida Citrus Orange Terrine

Share :

Print

Delight in a Florida Citrus Orange Terrine, layered with fresh citrus and berries, set in gelatin for a light, elegant dessert.

Ingredients

For Florida Citrus Terrine:

  • 15 Florida Oranges, peeled, seeded and sliced
  • 9 Florida Grapefruit, peeled, seeded and sliced
  • 1 honeydew melon, peeled, seeded and sliced
  • 40 fresh strawberries, stemmed and halved
  • 6 packets Equal artificial sweetener or to taste, divided
  • 10 ounces powdered gelatin
  • 6 limes, squeezed
  • 8 ounces orange blossom honey
  • 26 ounces water

For Short Crust:

  • 1 pound unsalted butter
  • 6 ounces confectioner’s sugar
  • 14 ounces cake flour
  • 1/2 ounce vanilla extract
  • 1/2 teaspoon salt
  • 1 ounce raspberry marmalade
  • 6 ounces apricot glaze

Instructions

  1. Place orange slices in a terrine mold. Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.
  2. Combine gelatin, lime juice, honey, and water in a mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in the top portion of a double boiler, stirring until gelatin is completely dissolved. Pour gelatin mixture over fruit in terrine mold. Refrigerate for several hours or until set.
  3. To prepare the Short Crust: Melt butter; stir in sugar. Add cake flour, vanilla extract, and salt; stir just until smooth dough is formed. Place the dough on a baking sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350°F until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.
  4. Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers.

Florida Citrus Orange Terrine Nutrition Facts

Share :

Print
Recipes