| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
California |
Fruits, Desserts, Salads |
8 |
Servings |
INGREDIENTS
| 4 |
pk |
Unflavored gelatin |
| 4 |
c |
White grape juice |
| 3 |
c |
Sliced strawberries |
| 2 |
|
Kiwis; peeled and sliced |
| 1 |
|
Mango; peeled, thin wedges |
| 1 |
|
Papaya; peeled, thin wedges |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Whipping cream; whipped |
| 2 |
tb |
Fruit puree (raspberry) |
|
|
Mint sprigs |
|
|
Additional fresh fruit |
INSTRUCTIONS
TERRINE
DRESSING
To make terrine, soften gelatin in 2 cups grape juice. Heat over low heat
until dissolved. Stir in remaining 2 cups grape juice. Cool until slightly
thickened. Place 9-inch loaf pan in larger pan filled with ice cubes. Pour
small amount of gelatin mixture in bottom of pan to form thin layer.
Arrange half of strawberry slices and all of kiwi slices in decorative
pattern, handling kiwis as little as possible. Allow to set. Carefully,
again without handling too much, arrange mango slices over surface to form
another layer. Spoon over more gelatin mixture to cover fruit. Again, allow
to set. Top with layer of remaining sliced strawberries. Spoon over more
gelatin mixture to cover berries. Allow to set. Top with papaya slices.
Pour over remaining gelatin mixture. Chill until completely set.
To make dressing, blend honey, mayonnaise and whipped cream. Add fruit
puree. Unmold terrine onto serving platter and cut into slices about
3/4-inch thick. Serve each slice with dollop of dressing. Garnish with mint
sprigs and more fresh fruit, if desired.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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