Best Pink Grapefruit Terrine Recipes

Pink Grapefruit and Orange Terrine image

Provided by Food Network

Categories dessert

Time 4h15m

Yield 12 servings

Number Of Ingredients 6

8 oranges
6 pink grapefruits
1 cup/250 ml sweet white wine
1 cup/190 g sugar
4 envelopes gelatin
Fresh mint sprigs or candied orange zest, for garnish

Steps:

Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.

PINK GRAPEFRUIT TERRINE image

Yield 4 bowls (serving)

Number Of Ingredients 10

2 pink grapefruits (1 - 1 1/4 pounds each)
3/4 cup store bought grapefruit juice (if you choose the alternative method and don't remove the grapefruit segments from their membranes)
2 teaspoons unflavored gelatin (about 1 envelope)
2 tablespoons honey
1 tablespoon grenadine syrup
1 tablespoon shredded peppermint or spearmint leaves
Orange sauce
1/2 cup marmalade
2 tablespoons Grand Marnier
2 tablespoon orange juice

Steps:

Peel the grapefruits with a sharp paring knife, cutting closely all around the flesh, removing the skin and white pith. Then cut on either side of each grapefruit segment, remove segments from the membranes, and put the segments in a bowl. Hold the membranes over a small saucepan and squeeze them to extract the juice. (You should have 24 grapefruit segments and 3/4 cup of juice.) Divide the segments among 4 custard cups with a 3/4 cup capacity, arranging about 6 in each. Sprinkle the gelatin over the juice in the pan. Heat over low heat, stirring occasionally, until the gelatin has melted. Add the honey and grenadine and stir well. Mix in the shredded mint leaves and pour the mixture over the grapefruit segments, dividing it evenly. Cover, and refrigerate at least 3 to 4 hours, or overnight. Meanwhile, for the orange sauce: Stir in the marmalade, Grand Marnier, and orange juice together in a small bowl. At serving time, dip the bottom of the cups briefly into hot water, then invert them and unmold the desserts onto individual plates. Coat each dessert with a spoonfuls of the sauce and serve. I found running a paring knife along sides turning bowl and keeping knife in place helps. Also to create a air pocket put knife on side of bowl and break seal. Then invert.