Pink Grapefruit Terrine               

 tags (edit): @Vogel @Try Soon! Easy Desserts  

 

The sweet-tart taste of citrus is refreshing at the end of a meal. I use unflavored gelatin to thicken the grapefruit juice, flavor it with honey and mint, and combine it with grapefruit sections in custard cups. The quick sauce is made of orange marmalade thinned with orange juice and Grand Marnier. You do need to plan ahead for this dessert. Make it in the morning or the day before.

Ingredients

TERRINE
2 ea Pink Grapefruit 1-1 1/4 Pounds Each
2 teaspoon Unflavored Gelatin about 1 Envelope
2 tablespoon Honey
1 tablespoon Grenadine Syrup
1 tablespoon Peppermint Leaves or Spearmint Leave Shredded
ORANGE SAUCE
1/2 cup Orange Marmalade
2 tablespoon Grand Marnier
2 tablespoon Orange Juice


 

Instructions
 TERRINE1. Peel the grapefruits with a sharp paring knife, cutting closely all around the flesh, removing the skin and white pith. Then cut on either side of each grapefruit segment, remove the segments from the membranes, and put the segments into a bowl. Hold the membranes over a small saucepan and squeeze them to extract the juice. You should have about 24 grapefruit sections and 3/4 cup juice.

Alternatively, peel off the outer skin and pith and separate the fruit into ordinary segments. Place store-bought grapefruit juice in a small saucepan.

2. Divide the segments among 4 custard cups with a 3/4 cup capacity, arranging about 6 segments in each.

3. Sprinkle the gelatin over the juice in the saucepan. Heat over low heat, stirring occasionally (or use 1/2 inch water in a larger saucepan as a water bath), stirring occasionally until the gelatin has melted. Add the honey and grenadine and stir well. Mix in the shredded mint leaves and pour the mixture over the grapefruit segments, dividing it evenly. Cover, and refrigerate for at least 3 to 4 hours, or overnight.

ORANGE SAUCE1. Stir in the marmalade, Grand Marnier, and orange juice together in a small bowl.

2. At serving time, dip the bottom of the cups briefly into hot water, invert them, and unmold the desserts onto individual plates. Coat each dessert with a few spoonfuls of the sauce and serve.

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Yields: 4 Servings
     JACQUES PEPIN FAST FOOD MY WAY, page 190

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