Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Top 10 Passover Recipes
    Top 10 Passover Recipes
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • Irish Soda Bread
    Irish Soda Bread
  • Fresh Winter Salad Recipes
    Fresh Winter Salad Recipes
  • The Science of Cooktops
    The Science of Cooktops
  • Top Brownie Recipes
    Top Brownie Recipes
  • Quick Shellfish Dinner Ideas
    Quick Shellfish Dinner Ideas
  • Make it Green for St. Patrick´s Day
    Make it Green for St. Patrick´s Day
  • Our Favorite Ingredients for Quick Dinners
    Our Favorite Ingredients for Quick Dinners
  • Ultimate Macaroni & Cheese Recipes
    Ultimate Macaroni & Cheese Recipes
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
  • How to Keep Avocados Green
    How to Keep Avocados Green
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • Hearty Chili Recipes
    Hearty Chili Recipes
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
next

Citrus Pomegranate Terrine

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. Serves 6 to 8

Watch The Video
4 grapefruits
4 large navel oranges
2 envelopes unflavored gelatin powder
1/4 cup pomegranate seeds

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.

photo: Kate Sears
From Book Desserts 4 Today
November 30, 2010




user reviews

Star Star Star Star Star 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.