| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 |
|
Limes; zest of |
| 4 1/2 |
c |
Freshly squeezed orange juice |
| 2 2/3 |
c |
Freshly squeezed lime juice |
| 1/2 |
c |
Confectioners' sugar |
| 2 1/4 |
pk |
Unflavored gelatin (1 packet for 2 cups liquid) |
| 3 |
|
Oranges (up to) |
| 2 |
tb |
Grand marnier |
|
|
Fresh mint |
INSTRUCTIONS
From: Lydia Visco <lvisco@u.washington.edu>
Date: Mon, 30 Aug 1993 12:35:55 -0700 (PDT)
From Elle Magazine, unknown issue and volume:
Preparation: 30 minutes. Cooking: 10 minutes.
With a grater, zest the limes before juicing them. Set aside. In a
saucepan, heat 2 1/4 cups of the orange juice, 2 1/4 cups of the lime
juice, and 1/4 cup of the powdered sugar. Add the gelatin to the hot
mixture, stirring until it is completely dissolved.
Peel the oranges and separate into sections. Remove the skin from the
orange sections and arrange them neatly in the bottom of a 9-by-6-by-3-inch
terrine. Cover the orange sections with the gelatin mixture, and place the
container in the freezer just until the gelatin begins to set. [Then place
in the refrigerator to continue the gelling process, I assume.]
Prepare the sauce by combining the rest of the orange juice, lime juice,
and sugar. Heat the mixture, stirring continuously, until it has reduced by
1/2 and the sauce becomes thick. Allow to cool.
Lace the sauce with Grand Marnier to taste. Unmold the terrine onto a
serving dish, then cut the dessert into slices. Cover each slice with the
sauce; garnish with fresh mint and the lime zest. Serves 6 to 8.
Note: I've never tried this recipe, but it sounds like a nice, light, warm
weather dessert.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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