Best 2 Citrus Terrine Recipes

CITRUS TERRINE

Steps:

• Combine the sugar, star anise, cinnamon sticks, and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 5 minutes. Remove from heat; allow syrup to cool.
• Using a paring knife, carefully remove peel, pith, and outer membranes from all citrus. Carefully slice each segment of pulp from the membranes into a sieve set over a large bowl. Transfer segments to another bowl, removing any seeds and being careful not to break segments. Set the citrus segments aside; reserve juice for another use.
• Strain cooled syrup into a medium bowl. Sprinkle gelatin over syrup; allow to dissolve, 2 minutes. Return to saucepan; place over low heat, stirring, until gelatin has fully dissolved. Remove from heat; set aside to cool.
• Coat a 4 1/2-by-9-inch loaf pan or 5-cup mold with cooking spray; line with plastic, allowing 6 inches to overhang on all sides. Fill pan with reserved citrus segments. Pressing firmly on fruit, tilt the pan, draining excess juice. Pour gelatin mixture over fruit, poking with a skewer so mixture runs into the corners. Carefully fold excess plastic over top, and chill until set, 6 hours or overnight.
• To serve, unfold plastic; place a platter on top. Carefully invert both; remove pan, holding plastic in place on platter. Remove the plastic. Slice; serve with lemon sorbet.

TEACHERMAN'S CITRUS-BERRY TERRINE

Steps:

• 1. Put a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper and cover with another double layer. Change when paper gets soaked.
• 2. Put cold water in large bowl, sprinkle in the gelatin, and let it soften.
• 3. Bring juice and sugar to boil in medium saucepan, stirring to dissolve sugar. Pour juice over gelatin and stir to dissolve. Put in refrigerator and let chill, stir occasionally until slightly thickened, similar to texture of egg whites, about 1 1/2 hours.
• 4. Rinse a 9 x 5" loaf pan with water and shake out excess. Gently stir citrus and berries into the gelatin mixture and scrape all into the pan. Gently push gel down evenly into pan. Chill at least 4 hours or overnight.
• 5. When ready to serve, dip the pan into a sinkful of hot water for a minute and run a knife around outside of pan. Unmold the terrine onto a platter, and get ready for the compliments!