| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | French | Gma3 | 1 | Servings |
INGREDIENTS
| 3 | Oranges, peeled and | |
| sectioned | ||
| 1/4 | c | Fresh orange juice, up to |
| 1/2 up to | ||
| 2 | Grapefruit, peeled and | |
| sectioned | ||
| 1/4 | c | Cold water |
| 1 | Unflavored gelatin | |
| 1 | T | Orange blossom honey |
| 28 | Fresh blueberries | |
| 4 | Sprigs fresh mint |
INSTRUCTIONS
Using a paring knife, remove the skin and outer membrane from the oranges. Carefully cut out each section from the membranes, catching any juice in a small bowl as you cut. Reserve the sections. Squeeze the juice from the membranes into the bowl. Strain the juice and add enough fresh orange juice to equal 1 cup. Repeat with the grapefruit; reserve the grapefruit juice for another use. Place the water in a custard cup. Sprinkle with the gelatin and let soften for 5 minutes. Add 1 tablespoon of the orange juice. Bring about 1/2 inch of water to a simmer in a small skillet over medium heat. Place the custard cup in the skillet. Reduce the heat to low and stir the mixture until the gelatin is melted and the liquid is clear. Pour into a small bowl. Add the honey and the remaining orange juice. Stir until well-blended. Place 4 small round molds (such as coffee cups) on a work surface. Take 1 mold and place alternating sections of the orange and grapefruit very close together against the sides, leaving no space between the sections so that the terrine will hold its shape. Place 7 blueberries in the center of the mold and fill with the juice mixture. Repeat to fill the remaining 3 molds. Cover the molds with plastic wrap and refreigerate for at least 45 minutes, or until the gelatin has set. To unmold the terrines, carefully wrap each mold in a very hot towel, loosening around the edge of the terrine with a sharp knife as it warms. Take care not to let the mold get too warm or the gelatin will melt. Unmold each terrine onto a small chilled dessert plate. Garnish with a sprig of mint. Yield: 4 servings This recipe copyright C 1998 The French Culinary Institute's Salute to Healthy Cooking. Converted by MC_Buster. NOTES : From The French Culinary Institute's Salute to Healthy Cooking Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.8mg
Potassium: 309.7mg
Carbohydrates: 38.4g
Fiber: 5.6g
Sugar: 26.9g
Protein: 2.2g