Servings: 6 to 8
More elegant than a Jell-O mold, this terrine shows off the beauty of fresh winter fruit. Watch our video tip on how to remove the seeds from a pomegranate without staining your hands and cutting board.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Have ready a 9 x 5-inch Pyrex or ceramic loaf pan and make room in the fridge. Cut off the ends of the grapefruits and oranges. Position the fruit on one end and cut away all the zest and pith, following the fruits’ contours. Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl. Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the collected juice from the sections to measure 1 3/4 cups and discard (or drink) the remainder.
Pour 3/4 cup of the juice into a small, heatproof measuring cup or bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is clear, about 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly, stirring occasionally.
Add the pomegranate seeds to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices. Slowly pour the warm (not hot) gelatin liquid over the sections. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is set and then cover with plastic wrap. Refrigerate until firm, about 6 hours, or for up to 2 days.
To serve, run a small knife between the gelatin and the loaf pan and dip the bottom of the pan into warm water for about 1 minute. Quickly invert onto a flat serving plate and shake gently to loosen the terrine. Cut into 1-inch slices.
This was a very nice, fresh jello recipe, everyone enjoyed it. We served it with dinner in place of our normal holiday jello and it was almost gone at the end of the meal,
I made this for Christmas dinner and thought it was fantastic. It would be perfect for a brunch as well. Segmenting the fruit took a little while--so figure the prep time into your schedule. I added a little brown sugar because my citrus wasn't very sweet. It got rave reviews from my guests and looked so bright and cheery on the serving platter! The only downside was that it was a little runny--maybe that was the sugar addition--despite chilling overnight. I would definitely make this again.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?