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Delight in a Florida Citrus Orange Terrine, layered with fresh citrus and berries, set in gelatin for a light, elegant dessert.
For Florida Citrus Terrine:
For Short Crust:
Place orange slices in a terrine mold. Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.
Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved. Pour gelatin mixture over fruit in terrine mold. Refrigerate for several hours or until set.
Melt butter; stir in sugar. Add cake flour, vanilla extract and salt; stir just until smooth dough is formed. Place the dough on a baking sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350F until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.
Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers.
P.O. Box 9010
Bartow, FL 33831-9010 US
Phone: 863-537-3999
© 2023 Florida Department of Citrus. All rights reserved.
