Fruit terrine with passionfruit coulis: Food24: Recipes

Fruit terrine with passionfruit coulis

Recipe from: - Fairlady 11/20/1991

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Ingredients

4

large oranges
400

g

castor sugar
25

ml

liquid glucose
350

ml

water
25

seedless green grapes
20

fresh litchis
2

large ripe, firm mangoes
900

ml

fresh orange juice
60

g

castor sugar
100

ml

orange liqueur
15

ml

gelatine
20

ml

water
COULIS
16

passionfruit or granadillas
200

ml

fresh orange juice
100

g

castor sugar
50

ml

water

Method

Peel oranges with a potato peeler and cut peel into fine julienne strips. Boil castor sugar and glucose with water to form a syrup. Add orange peel and boil to coat. Cool, then remove from syrup. Place on a baking sheet lined with waxed paper and refrigerate. Segment oranges, remove membranes and place segments on a tray covered with absorbent paper. Wash and dry grapes. Skin litchis and cut in half, removing pip. Place on a tray lined with absorbent paper. Skin mangoes and cut into 1 cm thick slices. Refrigerate all fruit until needed. Place orange juice in a saucepan with castor sugar and bring to boil. Remove from stove and skim scum from top. Add orange liqueur and gelatine soaked in water, and mix thoroughly. Cool. Line base of a china terrine 25 x 8 x 12 cm to 1 cm deep with orange segments and jelly and allow to set. Layer grapes on top of jelly, cover with more jelly and allow to set slightly. Repeat process with litchis and lastly mangoes. Make sure that mango is well covered with jelly. Cover with clingwrap and refrigerate until firmly set. COULIS: Combine all ingredients and process for 30 seconds. Strain through a fine sieve into a saucepan. Place on stove and bring to boil, remove from stove and skim surface. Cool, then refrigerate. TO ASSEMBLE DESSERT: Unmould fruit terrine onto a chilled plate and cut into 8 slices. Place slices on serving plates and surround with coulis. Garnish with fruits used in terrine and candied orange peel. TOTAL KILOJOULE COUNT: 9 470 kJ (2 265 Cal). A portion: 1 185 kJ (285 Cal).

Servings: Change Serving

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