Free Recipe Orange and Lime Terrine
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Orange and Lime Terrine Recipe
3 Limes; zest of
4-1/2 c Freshly squeezed orange
-juice
2-2/3 c Freshly squeezed lime juice
1/2 c Confectioners sugar
2-1/4 pk Unflavored gelatin (1 packet
-for 2 cups liquid)
3 Oranges
1 -(up to)
2 tb Grand marnier
Fresh mint
Orange and Lime Terrine Preparation
From: Lydia Visco <lvisco@u.washington.edu> Date: Mon, 30 Aug 1993 12:35:55 -0700 (PDT) From Elle Magazine, unknown issue and volume: Preparation: 30 minutes. Cooking: 10 minutes. With a grater, zest the limes before juicing them. Set aside. In a saucepan, heat 2 1/4 cups of the orange juice, 2 1/4 cups of the lime juice, and 1/4 cup of the powdered sugar. Add the gelatin to the hot mixture, stirring until it is completely dissolved. Peel the oranges and separate into sections. Remove the skin from the orange sections and arrange them neatly in the bottom of a 9-by-6-by-3-inch terrine. Cover the orange sections with the gelatin mixture, and place the container in the freezer just until the gelatin begins to set. [Then place in the refrigerator to continue the gelling process, I assume.] Prepare the sauce by combining the rest of the orange juice, lime juice, and sugar. Heat the mixture, stirring continuously, until it has reduced by 1/2 and the sauce becomes thick. Allow to cool. Lace the sauce with Grand Marnier to taste. Unmold the terrine onto a serving dish, then cut the dessert into slices. Cover each slice with the sauce; garnish with fresh mint and the lime zest. Serves 6 to 8. Note: I”ve never tried this recipe, but it sounds like a nice, light, warm weather dessert. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 6
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