Recipe: Citrus Terrine with Orange-Raspberry Coulis (French)

CITRUS TERRINE WITH ORANGE COULIS
(LA TENDNE D'AGRUMES ET SON COULIS D'ORANGE)

"A slice of this pretty; flavorful dessert makes a light and refreshing finish to dinner."



FOR THE CITRUS TERRINE:
1 envelope plain gelatin
2 small pink grapefruits, peeled and sectioned
4 oranges, peeled and sectioned
1/2 cup (4 fl oz) simple syrup
1/4 cup (2 fl oz) Grand Marnier

FOR THE ORANGE COULIS:
1 orange, zested, peeled, quartered, and seeded
1 cup (8 fl oz) simple syrup
32 fresh raspberries, or 1/3 cup (3 fl oz) creme de cassis (for garnish)

Pour 1/4 cup (2 fl oz) of the water into a saucepan and sprinkle in the gelatin; let soak for 1 minute. Add the remaining 1/4 cup (2 fl oz) water and stir over low heat for 5 minutes, or until the gelatin is completely dissolved.

In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier, and gelatin mixture. Pour into a 9x5-inch terrine or loaf pan and press down the fruit until it is compact and completely covered with the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48 hours before serving.

TO MAKE THE COULIS:
In a food processor, puree the orange zest, orange flesh, and simple syrup.

TO SERVE:
Spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the coulis with 4 of the raspberries or dot it with cassis.

Makes one 9x5-inch terrine, 8 servings
Source: Bistro (Menus and Music) by Sharon O'Connor