From: Lydia Visco lvisco@u.washington.edu
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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