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Champagne and citrus terrine

Champagne and citrus terrine

Champagne and citrus terrine

  • Dessert
  • medium
  • 10
  • 3 hours, including setting time

PT3H

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1
Soften the gelatine leaves in iced water for 5 minutes. Meanwhile, juice 1 orange
  • 10 gelatine leaves
  • 1 orange
2
Pour the Champagne into a saucepan with the sugar, the juice of the lemon and the orange juice and bring it to the boil, stirring until the sugar has dissolved
  • 750ml of champagne
  • 450g of caster sugar
  • 1 lemon
3
Remove the pan from the heat and stir in the softened gelatine to dissolve it, then set the jelly aside to cool to room temperature
4
Pour 1cm of the jelly into the terrine mould lined with cling film and place in the fridge to set
5
Peel the oranges and grapefruits and break into segments
  • 10 oranges
  • 10 pink grapefruit
6
Once set, take the terrine out of the fridge and place a layer of fruit segments on top of the jelly, then cover the segments with more of the jelly and return to the fridge to set once again
7
Repeat the process until the terrine is full - you should finish with a layer of the jelly - and place the terrine in the fridge to set completely
8
Lift the terrine out of the mould and unwrap it from the cling film. Using a hot knife, cut the terrine into 1 1/2cm-2cm slices. Place the slices flat on the plates to serve
9
Scoop the seeds out of the passion fruit. Garnish the terrine with a little chopped mint and the passion fruit seeds
  • 20 mint leaves, to garnish
  • 3 passion fruits

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