Name: Fruit terrine with passionfruit coulis
Yield: 8 servings
Cuisine: Boil
Ingredients: 4.00 oranges large; 400.00 g castor sugar; 25.00 ml liquid glucose; 350.00 ml water; 25.00; 20.00 litchis; 2.00 mango; 900.00 ml orange juice fresh; 60.00 g castor sugar; 100.00 ml orange liqueur; 15.00 ml Sheridans gelatine; 20.00 ml water; 16.00 granadillas; 200.00 ml orange juice fresh; 100.00 g castor sugar; 50.00 ml water

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Ingredients (16)

4.00	oranges — large
400.00 g	castor sugar
25.00 ml	liquid glucose
350.00 ml	water
25.00
20.00	litchis
2.00	mango
900.00 ml	orange juice — fresh
60.00 g	castor sugar
100.00 ml	orange liqueur
15.00 ml	Sheridans gelatine
20.00 ml	water

COULIS

16.00	granadillas
200.00 ml	orange juice — fresh
100.00 g	castor sugar
50.00 ml	water

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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).