Other Desserts

Citrus-Berry Terrine with Red Grapefruit

This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!

Happy Spring, My Dear Friends!

Citrus-Berry Terrine with Red Grapefruit

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Serves: 4-6

Ingredients

  • 2 cups fresh-squeezed orange juice 
  • 2 envelopes unflavored gelatin
  • 1/4 cup water
  • 1/3 cup honey
  • 4 cups mixed ripe berries (small berries make slicing the terrine easier)
  • 1 red grapefruit
  • candied lemon zest for a garnish

Instructions

1

Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.

2

Heat the honey with fresh-squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.

3

Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith, and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.

4

Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.

5

To unmold the terrine, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.

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3 Comments

  • Reply
    Rebecca Subbiah
    March 13, 2012 at 2:41 am

    this is so pretty and must be super refreshing

  • Reply
    Marina
    March 13, 2012 at 5:05 am

    I was thinking of that too, just didn't have time today with all the pasta, etc. Great terrine!

  • Reply
    mical johnsan
    September 17, 2012 at 8:46 am

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