CHAMPAGNE FRUIT TERRINE
Make and share this Champagne Fruit Terrine recipe from Food.com.
Provided by Alia55
Categories Gelatin
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
- Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
- Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within ½ inch of the top of the pan, finishing with a citrus layer.
- Dissolve gelatin in ½ cup of orange juice over low heat.
- Beat sugar into remaining orange juice and champagne.
- Gently rub the flowers of the mint over a plate to release the florets.
- Add flowers and dissolved gelatin. Pour over fruit.
- Chill in refrigerator at least 2 hours.
- Unmold just before serving.
Nutrition Facts : Calories 194.8, Fat 0.5, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 42.2, Fiber 3.9, Sugar 27.1, Protein 3.7
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