Monday, December 8, 2014

Citrus-Berry Terrine Dorie Greenspan - Revisited

Citrus-Berry Terrine

This is a wonderful dessert and I have made this several times now with the following changes:
- Fruit: oranges, raspberries, blackberries, small strawberries, orange juice (we like this combination best...grapefruit and grapefruit juice made the terrine a bit bitter and the blueberries just did not look good)
- Thicken in refrigerator for less than two hour is pretty good; two hours was too long, making the mixture chunky instead of just lightly thickened.
- Save some fruit pieces to lay in the bottom of the pan before pouring in the gelatin/fruit mixture...this way, some berries stand out a bit on the top when the terrine is unmolded; otherwise, there tends to be a thick layer of gelatin on top and is less attractive.

To section the oranges (and grapefruit if using), I get the best result by sectioning the fruits from the inside out...I made a video to show how to do this. I get beautiful segments without pith and almost no waste of fruit:

        Easy Inside-Out Way to Section Citrus Fruit

 This is a perfect dessert for company...everyone likes it and it is so light and refreshing that is the perfect for ending any meal!

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