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Fruit Terrine Recipe
Ingredients:
- 3 cups of assorted fresh fruits (such as kiwi slices, strawberry halves, mango cubes, and orange segments)
- 2 1/2 cups apple juice or white grape juice (as a clear base)
- 2 tablespoons sugar (adjust to taste)
- 2 tablespoons lemon juice
- 4 teaspoons gelatin powder
Equipment:
- Terrine mold or a loaf pan
- Plastic wrap
Instructions:
- Prepare the Mold:
- Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top later.
- Prepare the Fruit:
- Arrange the fruit in a decorative pattern at the bottom of the mold. Make sure to pack the fruits tightly and evenly.
- Make the Gelatin Mixture:
- In a saucepan, combine the apple juice, sugar, and lemon juice. Sprinkle the gelatin over the liquid and let it sit for 5 minutes to soften.
- Heat the mixture over low heat, stirring constantly, until the gelatin completely dissolves and the mixture is clear. Do not let it boil.
- Assemble the Terrine:
- Pour the warm gelatin mixture gently over the arranged fruits in the mold, being careful not to disturb the arrangement.
- Make sure the fruits are completely covered by the gelatin.
- Chill:
- Cover the mold with the overhanging plastic wrap.
- Refrigerate the terrine for at least 4 hours, or until the gelatin is firm and set.
- Unmold and Serve:
- To unmold, pull on the plastic wrap and lift the terrine out of the mold.
- Invert the terrine onto a serving plate and remove the plastic wrap.
- Use a sharp knife dipped in hot water to slice the terrine, cleaning the knife between slices to ensure clean cuts.
- Presentation:
- Serve the slices of fruit terrine on individual plates, possibly accompanied by a dollop of whipped cream or a drizzle of fruit coulis for added flavor.
This fruit terrine is not only a treat to the eyes but also to the palate, offering a fresh and light dessert option. Enjoy making this delightful dish! If you have any more questions or need another recipe, feel free to ask!
