| Desserts |
| Grapefruit terrine, tea sauce |
| For 4 people |
| Preparation time : 40 minutes |
| Cooking time: 10 minutes |
This recipe for Grapefruit terrine with tea sauce makes a very pleasant dish which can be eaten in both summer and winter. It is a dessert for all seasons.
For the terrine |
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| Ingredients | ||
| 320 ml of orange juice, 160 g of sugar, Zest of 1 orange, |
- 4 sheets of gelatine, - 6 grapefruits, - 25 g of jam-setter. |
For the orange jelly |
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| Ingredients | ||
| - 4 sheets of gelatine - 100 ml of orange juice - 100 g of sugar - Zest of 1 orange |
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| Utensil: 1 sieve | ||
Method
This recipe requires refrigeration time of 3 hours.
Cut the 6 grapefruits into quarters, having removed all their skin.
Drain them in a sieve and dry them in a perfectly clean cloth.
Tea sauce
Squeeze the grapefruit flesh to extract ½ litre of juice.
Bring to the boil then add 25 g of jam-setter mixed with 40 g of caster sugar, and leave to infuse with 10 g of bergamot-flavoured Earl Grey tea for 3 minutes, then pass through the sieve.
Set aside in a cool place.
Soak the sheets of gelatine in very cold water for 10 minutes.
Drain them and dissolve them on a low heat in 100 ml of orange juice with 100 g of caster sugar and the zest of one orange.
Remove from the heat and add the drained sheets of gelatine.
Strain the whole mixture and put in a cool place to obtain a slightly thick consistency. .
To assemble :
Mix the orange jelly and the grapefruit quarters in a bowl.
Place the whole lot in a terrine.
Pour the tea sauce over the thinly sliced terrine.
