Champagne and citrus terrine

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

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Ingredients

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Equipment

  • Terrine mould

Method

1
Soften the gelatine leaves in iced water for 5 minutes. Meanwhile, juice 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
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
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Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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