This recipe is way too easy to look and taste as good as it does. I'm sure it would be even prettier had I not over-chilled the gelatin. I really should not be blogging on two recipes at the same time while getting ready to host an Oscar party.
I loved The Artist!!
Best Picture and Best Actor
The recipe states to chill the gelatin mixture until it has the consistency of egg whites - about two hours.With a couple of hours to spare I could get the tart dough prepared for the lemon dessert I was making.I must have a really cold refrigerator, for after just one hour my gelatin mixture was pretty close to solid. I threw it back into the pan to melt it down; after adding the fruit the gelatin had a more opaque, rather than a translucent look to it. Still it turned out quite pretty.
Success meter (1-3): 3
Segments from 2 navel oranges, cut into bite-sized pieces
Segments from 1 pink grapefruit, cut into bite-sized pieces
1/3 cup cold water
2 packets unflavored gelatin
2 cups orange or grapefruit juice
1/3 cup sugar
About 3 cups mixed fresh blueberries, raspberries, and blackberries
(if you want to add strawberries, look for small berries or cut larger
ones into bite-sized pieces)
Put a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper.
Cover with another double layer of towels and set the pieces aside until you’re ready for them. If the paper gets very wet, change it.
Put the cold water in a large bowl, sprinkle over the gelatin, and let it soften.
Meanwhile, bring the juice and sugar to a boil in a medium saucepan, stirring to dissolve the sugar. Pour some of the juice over the gelatin, gently stir to dissolve, and then stir in the rest of the juice. Put the gelatin mixture in the refrigerator and let it chill, stirring occasionally, until it thickens slightly, about 2 hours. You’re looking for a mixture with the texture of egg whites.
Rinse a 9x5-inch loaf pan with cold water and shake out the excess. Gently stir the citrus segments and the berries into the lightly thickened gelatin mixture, and scrape everything into the pan. Jiggle the pan a little to settle the gel, and chill for at least 4 hours, or for up to overnight.
When you’re ready to serve the terrine, dip the pan into a bowl or sinkful of hot water for a few seconds, and run a blunt knife around the edges of the pan. Wipe the pan and unmold the terrine onto a platter.
Around My French Table/Dorie Greenspan