Champagne and citrus terrine

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Light and zesty, this sophisticated Champagne jelly recipe balances the effervescence of the wine with summery orange and pink grapefruit segments. The playful presentation is sure to delight dinner guests





  • Terrine mould


Soften the gelatine leaves in iced water for 5 minutes. Meanwhile, juice 1 orange
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
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
Pour 1cm of the jelly into the terrine mould lined with cling film and place in the fridge to set
Peel the oranges and grapefruits and break into segments
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
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
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
Scoop the seeds out of the passion fruit. Garnish the terrine with a little chopped mint and the passion fruit seeds

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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