Orange and Lime Terrine

From: Lydia Visco
Date: Mon, 30 Aug 1993 12:35:55 -0700 (PDT)

From Elle Magazine, unknown issue and volume:

		zest of 3 limes			2 1/4 packets unflavored 
		4 1/2 cups freshly squeezed	      gelatin (1 packet for
		      orange juice		      2 cups liquid)
		2 2/3 cups freshly squeezed	3 oranges
		      lime juice		1 to 2 tablespoons Grand
		1/2 cup powdered sugar		  Marnier
		    [confectioners' sugar]	fresh mint

	Preparation: 30 minutes.  Cooking: 10 minutes.

	With a grater, zest the limes before juicing them.  Set aside.  In a
	saucepan, heat 2 1/4 cups of the orange juice, 2 1/4 cups of the lime
	juice, and 1/4 cup of the powdered sugar.  Add the gelatin to the
	hot mixture, stirring until it is completely dissolved.

	Peel the oranges and separate into sections.  Remove the skin from
	the orange sections and arrange them neatly in the bottom of a
	9-by-6-by-3-inch terrine.  Cover the orange sections with the
	gelatin mixture, and place the container in the freezer just until the
	gelatin begins to set.  [Then place in the refrigerator to
	continue the gelling process,  I assume.]

	Prepare the sauce by combining the rest of the orange juice, lime
	juice, and sugar.  Heat the mixture, stirring continuously, until it has
	reduced by 1/2 and the sauce becomes thick.  Allow to cool.

	Lace the sauce with Grand Marnier to taste.  Unmold the terrine
	onto a serving dish, then cut the dessert into slices.  Cover each slice
	with the sauce; garnish with fresh mint and the lime zest.  Serves
	6 to 8.

Note:  I've never tried this recipe, but it sounds like a nice, light, warm
       weather dessert.


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