Citrus Berry Terrine
This recipe was a little bit more nerve racking than usual. When I took the gelatin out after two hours it was in no way “the consistency of egg whites.” I ended up blending it up with a little extra orange juice to get to a consistency that could mix with the fruit.
My brother Logan tried this tonight and said: “it’s okay, just too fruity.” I’ll take that as a compliment. The recipe was pretty good, and was a nice spring treat with lots of great fresh fruit flavors. I used orange juice (not grapefruit juice) and I might try using grapefruit juice next time for a bit more of a sour taste.
It’s a little frustrating how long most desserts take with freezing, refrigerating, and baking. I think I might be more of a “real food” cook. I’m going to try to tackle a Johnny Iuzzini dessert recipe before the month is up.
segments from 2 navel oranges cut into bite sized pieces
segments of 1 pink grapefruit cut into bite sized pieces
2 packets of unflavored gelatine
1/3 cup cold water
2 cups orange juice
1/3 cup sugar
3 cups (1 each) raspberries, blackberries, blueberries
Cut orange and grapefruit into bite sized pieces. Rest citrus fruit on double layer of paper towels and cover with another double layer of paper towels. If paper gets very wet, change it.
Sprinkle over water in large bowl to soften. Bring juice and sugar to a boil in medium pan to dissolve the sugar. Pour some of the juice over the gelatin and stir gently to dissolve. Stir in remainder of juice. Put gelatin mixture in refrigerator and let sit for about two hours, stir occasionally.
When gelatin reaches consistency of egg whites, rinse a 9×5 loaf pan with cold water and shake out extra water. Gently stir the citrus and berries into the gelatin mixture. Shake the pan to settle the gelatin. Chill for a minimum of four hours or overnight.
When ready to serve, dip pan into bowl or sink of hot water for a few seconds and turn a knife around edges. Unmold onto a platter.