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Recipe Name: Orange And Lime Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

3 Limes, zest of
4 1/2 Cup(s) Freshly squeezed orange
2 2/3 Cup(s) Freshly squeezed lime juice
1/2 Cup(s) Confectioners' sugar, Confectioners' sugar
2 1/4 Unflavored gelatin, 1 packet
for 2 cups liquid
3 Oranges
1 up to
2 Tablespoon(s) Grand Marnier
Fresh Mint
From: Lydia Visco <>Date: Mon, 30 Aug 1993
12:35:55 -0700 (PDT)From Elle Magazine, unknown issue and
volume:Preparation: 30 minutes. Cooking: 10 minutes.With a grater,
zest the limes before juicing them. Set aside. In asaucepan, heat 2
1/4 cups of the orange juice, 2 1/4 cups of the limejuice, and 1/4 cup
of the powdered sugar. Add the gelatin to the hotmixture, stirring
until it is completely dissolved.Peel the oranges and separate into
sections. Remove the skin from theorange sections and arrange them
neatly in the bottom of a9-by-6-by-3-inch terrine. Cover the orange
sections with the gelatinmixture, and place the container in the
freezer just until the gelatinbegins to set. [Then place in the
refrigerator to continue the gellingprocess, I assume.]Prepare the
sauce by combining the rest of the orange juice, lime juice,and sugar.
Heat the mixture, stirring continuously, until it has reducedby 1/2 and
the sauce becomes thick. Allow to cool.Lace the sauce with Grand
Marnier to taste. Unmold the terrine onto aserving dish, then cut the
dessert into slices. Cover each slice withthe sauce; garnish with
fresh mint and the lime zest. Serves 6 to 8.Note: I've never tried
this recipe, but it sounds like a nice, light,warm weather
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 182
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.6mg
Potassium: 730.3mg
Carbohydrates: 41.8g
Fiber: 3.1g
Sugar: 26.3g
Protein: 3.8g

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