Ruby Grapefruit Terrine With Tea Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
9 large: Ruby grapefruit,
3 T: Orange juice concentrate thawed,
3 T: Sugar,
3 tsp: Unflavored gelatin about 1 1/2 packets,
Citrus leaves, rinsed
1 T: Black tea leaves,
1 T: Cornstarch,
2 T: Water,
Directions:
Cut peel and membrane from 8 grapefruit. Over bowl, cut fruit between
inner membranes to free segments. Carefully drain juice from bowl and
measure. You need 2 1/2 cups juice and 6 cups segments. If needed, segment
or ream another fruit. Cover and chill 8 to 10 goodlooking segments until
ready to serve.
In a 4 1/2- by 8-inch metal loaf pan, neatly layer remaining segments to
within 1/2 inch of pan rim.
In a 1- to 2-quart pan, mix together 1 cup grapefruit juice (reserve
remainder for sauce), orange concentrate, 1 Tbs. sugar, and gelatin. Let
gelatin soften about 5 minutes. Stir over medium heat until all gelatin
dissolves. Pour over segments.
Cover terrine and chill at least 8 hours or up to 1 day. To serve, dip
chilled terrine briefly in hot water to within 1/2 inch of pan rim.
Uncover and place platter over pan; holding them together, invert terrine
onto platter.
Pour equal portions of tea sauce on 8 to 10 dessert plates. With a sharp
knife, carefully cut terrine into 8 to 10 equal slices. Set slices on
sauce. Garnish with reserved segments and citrus leaves.
From: The Donatello, San Francisco.
Per serving 84 cal.; 2 g protein, 0. 2 g fat (0 g sat.); 20 g carbo.; 3.3
mg sodium; 0 mg chol.
Tea sauce. In a 2- to 3-quart pan, stir together 1 1/2 cups grapefruit
juice (reserved from terrine) and 2 tablespoons sugar. Over medium- high
heat, bring mixture to a boil. Add 1 tablespoon black tea leaves; simmer,
covered, for 5 minutes. Pour mixture through a fine wire strainer. (If
made ahead, cool, cover, and chill up to 3 days.)
Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into
grapefruit mixture; bring to a boil over medium-high heat. Let cool.
From Sunset, December 1991
Source from luhu.jp
inner membranes to free segments. Carefully drain juice from bowl and
measure. You need 2 1/2 cups juice and 6 cups segments. If needed, segment
or ream another fruit. Cover and chill 8 to 10 goodlooking segments until
ready to serve.
In a 4 1/2- by 8-inch metal loaf pan, neatly layer remaining segments to
within 1/2 inch of pan rim.
In a 1- to 2-quart pan, mix together 1 cup grapefruit juice (reserve
remainder for sauce), orange concentrate, 1 Tbs. sugar, and gelatin. Let
gelatin soften about 5 minutes. Stir over medium heat until all gelatin
dissolves. Pour over segments.
Cover terrine and chill at least 8 hours or up to 1 day. To serve, dip
chilled terrine briefly in hot water to within 1/2 inch of pan rim.
Uncover and place platter over pan; holding them together, invert terrine
onto platter.
Pour equal portions of tea sauce on 8 to 10 dessert plates. With a sharp
knife, carefully cut terrine into 8 to 10 equal slices. Set slices on
sauce. Garnish with reserved segments and citrus leaves.
From: The Donatello, San Francisco.
Per serving 84 cal.; 2 g protein, 0. 2 g fat (0 g sat.); 20 g carbo.; 3.3
mg sodium; 0 mg chol.
Tea sauce. In a 2- to 3-quart pan, stir together 1 1/2 cups grapefruit
juice (reserved from terrine) and 2 tablespoons sugar. Over medium- high
heat, bring mixture to a boil. Add 1 tablespoon black tea leaves; simmer,
covered, for 5 minutes. Pour mixture through a fine wire strainer. (If
made ahead, cool, cover, and chill up to 3 days.)
Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into
grapefruit mixture; bring to a boil over medium-high heat. Let cool.
From Sunset, December 1991
Source from luhu.jp