Lemon Terrine Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
**For the Lemon Gelatin**,
1 3/4 cup: Fresh lemon juice,
4 Packets: unflavored gelatin,
1 cup: Sugar,
8: Whole mint leaves,
**For the Lemon Confit**,
3: Whole lemons, sliced 1/4"
Thick,
1 1/4 cup: Sugar,
**For the Mint Syrup**,
1 cup: Sugar,
1 cup: Mint leaves,
Directions:
For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle
gelatin over and let stand to soften, 5 minutes. Bring sugar and 3
1/2 cups water to a boil over high heat, stirring to dissolve sugar.
Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add
remaining 3/4 cup juice. Pour 1/3 cup gelatin mixture into a 4-cup
porcelain terrine mold. Press mint leaves into gelatin. Cover;
refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture.
Cover; refrigerate until firm, about 4 hours.
For Lemon Confit: Heat oven to 300 F. Place lemons in a single layer
in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan;
bring to a boil, stirring to dissolve the sugar. Pour over lemons.
Bake about 45 minutes, or until translucent. Let cool.
For Mint Syrup: Bring sugar and 1/4 cup water to boil over high heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch mint in boiling water for 30 seconds, strain and plunge into
ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and
mint in a blender. Strain and refrigerate for 1 hour before serving.
To serve: Unmold terrine by dipping briefly into hot water and
running tip of knife around edge; invert onto a platter. Serve with
Lemon confit and Mint Syrup.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
gelatin over and let stand to soften, 5 minutes. Bring sugar and 3
1/2 cups water to a boil over high heat, stirring to dissolve sugar.
Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add
remaining 3/4 cup juice. Pour 1/3 cup gelatin mixture into a 4-cup
porcelain terrine mold. Press mint leaves into gelatin. Cover;
refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture.
Cover; refrigerate until firm, about 4 hours.
For Lemon Confit: Heat oven to 300 F. Place lemons in a single layer
in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan;
bring to a boil, stirring to dissolve the sugar. Pour over lemons.
Bake about 45 minutes, or until translucent. Let cool.
For Mint Syrup: Bring sugar and 1/4 cup water to boil over high heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch mint in boiling water for 30 seconds, strain and plunge into
ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and
mint in a blender. Strain and refrigerate for 1 hour before serving.
To serve: Unmold terrine by dipping briefly into hot water and
running tip of knife around edge; invert onto a platter. Serve with
Lemon confit and Mint Syrup.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Source from luhu.jp