Fruit terrine with passionfruit coulis

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 17
Servings 8
Time

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).
 

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