Citrus terrine with caramelized grapefruit zest
4 servings
30 minutes
Citrus terrine with caramelized grapefruit zest is an exquisite dessert of French cuisine that embodies freshness and sophistication. It originated from the desire for light, refreshing sweets that are perfect for concluding a refined dinner. In this terrine, delicate pieces of grapefruit, orange, and tangerine are soaked in aromatic muscat syrup, giving the dessert a deep fruity note. The caramelized grapefruit zest adds a subtle bitterness that contrasts with the delicate texture of the gelatin base. The terrine is served chilled, its transparent layers creating a striking visual accent. It pairs perfectly with a glass of white wine or citrus sauce, making it a wonderful choice for summer evenings or festive gatherings.
1
Use a sharp knife to cut the zest and white membranes from all the fruits. Carefully cut out the segments.
- Red grapefruits: 2 pieces
- White grapefruits: 1 piece
- Oranges: 2 pieces
- Tangerines: 2 pieces
2
Take 1 tablespoon of caramelized grapefruit peel strips and chop finely.
- Red grapefruits: 2 pieces
3
In the terrine mold, mix citrus segments and chopped caramelized zest.
- Red grapefruits: 2 pieces
- White grapefruits: 1 piece
- Oranges: 2 pieces
- Tangerines: 2 pieces
- Red grapefruits: 2 pieces
4
Pour gelatin into a cup and add 3 tablespoons of cold water, let it sit for about 1 minute until the gelatin softens.
- Gelatin: 4 teaspoons
- Water: 0.6 glass
5
In a small saucepan, bring nutmeg and sugar to a boil, stirring until the sugar dissolves, and cook for 2 minutes. Remove from heat and stir in gelatin until well dissolved. Add the remaining cup of water and place the bowl on ice. Quickly cool while stirring and pour the mixture over the fruits. Cover with plastic wrap and refrigerate for at least 4 hours.
- Muscat orange blossom: 1.3 glass
- Sugar: 0.5 glass
- Gelatin: 4 teaspoons
- Water: 0.6 glass
6
Remove the terrine from the mold by holding it in hot water for a while and flipping it.