Ingredients for Citrus Terrine
- 1/2 cup sugar
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- Star Anise
- Cinnamon Sticks
- Pink Grapefruit
- Red Grapefruits
- White Grapefruits
- Navel Oranges
- Tangerines
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How to Make Citrus Terrine
- In a small bowl, sprinkle 1 packet (about 2 1/4 teaspoons) of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- In a saucepan, combine 1 cup of orange juice, 1/2 cup of grapefruit juice, 1/4 cup of lemon juice, and 1/2 cup of sugar. Heat over medium heat, stirring until the sugar dissolves.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Pour about 1/3 of the citrus mixture into a loaf pan (approximately 9x5 inches) lined with plastic wrap, leaving some overhang for easy removal.
- Refrigerate for 30 minutes, or until slightly set.
- Meanwhile, prepare the next layer: In a separate bowl, gently combine 1 cup of segmented oranges, 1/2 cup of segmented grapefruits, and 1/4 cup of segmented lemons.
- Carefully spoon the citrus segments over the set layer in the loaf pan.
- Repeat steps 4-7 with the remaining citrus mixture and segments, creating three distinct layers.
- Refrigerate for at least 6 hours, or preferably overnight, until fully set.
- Once set, carefully lift the terrine out of the loaf pan using the overhanging plastic wrap. Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
209g
Fat
0g
Carbs
21g
