Champagne and citrus terrine
Ingredients
Metric
Imperial
- 750ml of Champagne
- 10 gelatine leaves
- 11 oranges
- 450g of caster sugar
- 1 lemon
- 10 pink grapefruit
- 20 mint leaves, to garnish
- 3 passion fruits
SAVE RECIPE
Equipment
- Terrine mould
Method
1
Soften the gelatine leaves in iced water for 5 minutes. Meanwhile, juice 1 orange
- 10 gelatine leaves
- 1 orange
2
Pour the Champagne into a saucepan with the sugar, the juice of the lemon and the orange juice and bring it to the boil, stirring until the sugar has dissolved
- 750ml of Champagne
- 450g of caster sugar
- 1 lemon
3
Remove the pan from the heat and stir in the softened gelatine to dissolve it, then set the jelly aside to cool to room temperature
4
Pour 1cm of the jelly into the terrine mould lined with cling film and place in the fridge to set
5
Peel the oranges and grapefruits and break into segments
- 10 oranges
- 10 pink grapefruit
6
Once set, take the terrine out of the fridge and place a layer of fruit segments on top of the jelly, then cover the segments with more of the jelly and return to the fridge to set once again
7
Repeat the process until the terrine is full - you should finish with a layer of the jelly - and place the terrine in the fridge to set completely
8
Lift the terrine out of the mould and unwrap it from the cling film. Using a hot knife, cut the terrine into 1 1/2cm-2cm slices. Place the slices flat on the plates to serve
9
Scoop the seeds out of the passion fruit. Garnish the terrine with a little chopped mint and the passion fruit seeds
- 20 mint leaves, to garnish
- 3 passion fruits
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