Pear terrine with red berries under orange sauce
6 servings
60 minutes
Pear terrine with red berries in orange sauce is an exquisite dessert of French cuisine that embodies the harmony of fresh fruits and subtle sweetness. This dessert originated as an aristocratic treat, impressing with its sophistication and delicate texture. Pears turned into silky puree combine with berries to create a play of flavors — the sweetness of strawberries and the light tartness of raspberries and blueberries. The layered structure of the terrine provides visual aesthetics, while the refreshing orange sauce completes the gastronomic picture with a light citrus note. It is best served chilled, cut into neat pieces that pleasantly melt in the mouth. This is the perfect finale to an exquisite dinner, delighting every taste bud.
1
Boil the pear in water with sugar, peel it, cut it into pieces, then send everything to the blender.
- Pears: 350 g
- Water: 480 ml
- Sugar: 105 g
2
In a mixer, we bring the pear to a uniform mass.
- Pears: 350 g
3
Soak the gelatin in cold water, then add it to the pear syrup. Next, gently heat the mixture without bringing it to a boil.
- Gelatin: 15 g
4
Wash and chop the mint and basil.
- Mint: 6 g
- Basil: 6 g
5
Wash the berries. Cut the strawberries into 6 or 8 pieces depending on the size of the fruit, raspberries into 2 pieces. Wash and peel the orange, divide into segments.
- Strawberry: 42 g
- Raspberry: 42 g
- Oranges: 42 g
- Blueberry: 30 g
6
Arrange the fruits in the mold, pour the first layer of jelly, and cool for 15-20 minutes, then take out the mold and repeat the procedure. Repeat 2 times for 2 layers if using portion molds, or 4-5 layers for a large mold.
- Gelatin: 15 g
7
Wash and squeeze the orange, mix with sugar and corn flour that have been soaked in a small amount of water.
- Oranges: 42 g
- Orange juice: 30 ml
- Sugar: 105 g
- Corn flour: 2 g
8
Remove the terrine from the mold if it is not pre-portioned, and cut it with a warm knife.