citrus berry terrine a la dorie

when i got my copy of dorie greenspan’s around my french table a few months ago, the picture of a sparkling, brightly colored fruit terrine really caught my eye.  i made a mental note to re-create it for thanksgiving (yes, i’m a bit behind on my posts).  i took the photo of the terrine i made following dorie’s recipe moments before my guests dove into it.  i do wish that i had more time in natural daylight to have taken a proper photo.  oh well, you get the drift.  the terrine drew a lot of oooos and ahhhhhs from my guests when i took it out from the fridge.   it’s also one of those desserts that can be made a few days in advance.

with the exception of the extra sugar added, did i mention that this dessert is chock full of vitamin C and antioxidants?

Citrus Berry Terrine
(makes one 9×5 inch terrine; adapted from dorie greenspan’s around my french table)

Citrus Fruit Segments from 2 navel oranges and 1 grapefruit, cut into bite-sized pieces.  Or, if you haven’t got the patience to segment your citrus fruit, you can use a 16oz can of mandarin oranges.
Cold Water 1/3 cup + 1/3 cup
Unflavored Gelatin 2 of those powdered packets
Fresh Squeezed Orange juice 1  2/3 cups
Sugar 1/3 cup
Mixed berries 3 cups (blueberries, blackberries, raspberries, etc.)
  1. Line a 9×5 inch baking pan with plastic and set aside.   Bits of the plastic should hang over the side.  The plastic makes it much easier to unmold, as you don’t have to fuss with submerging the finished terrine into hot water or blasting the sides a bit with a blow torch to ease things along.
  2. Prepare the fruits and set aside.
  3. Allow gelatin to soften in 1/3 cup water. Use a medium sized bowl, enough to hold about 3 cups of liquid.
  4. Boil the other 1/3 cup water with 1/3 cup sugar.  You’ve just made a bit of simple syrup!  Then pour the simple syrup into the gelatin mixture to dissolve the gelatin.
  5. Next, pour the orange juice into the sugar-gelatin mixture.  Leave this in the fridge for about 2 hours.  You want the solution to be thickened but not set.  [NB: Dorie’s original recipe boils the sugar directly with the orange juice.   For some reason, i don’t like the taste of boiled fresh squeezed orange juice much.  if you’re not using fresh squeezed oj, boil away!]
  6. Drop the fruit into the thickened gelatin mixture.  Stir gently, and then pour everything into that baking pan you had lined with plastic.
  7. Leave it in the fridge to set overnight.
  8. Unmold onto a rectangular plate if you’ve got one, wiggle the plastic a bit, and wah lah!
  9. NB: usage of the plastic sometimes leaves wrinkly marks on the outside of the terrine.  I don’t mind them. I think it gives it character.  However, if you’re a perfectionist, you can do one of two things: trim off the sides with a hot knife or use an unlined pyrex dish.  for the latter, you would need to unmold by dipping the dish into hot water or blasting the sides with a blow torch.

 

 

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8 responses to “citrus berry terrine a la dorie

  1. I would submit that your photo looks better than the one in the book! Beautifully done. Loving your citrus phase!

  2. adrienne krassner

    citrus berry terrine looks great. Can you use frozen berries etc if fresh aren’t available. Please advise and thanks

    • tomatointribeca

      yes — you can use frozen berries – although you may want to defrost them first and let the juices strain out before dropping them into the mix.

  3. What kind of plastic do you use? I am confused about that.

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