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Recipe Name: Orange And Raspberry Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

600 Orange juice
16 Gram(s) Powdered gelatine
50 Gram(s) Caster sugar
3 Oranges, segmented
250 Gram(s) raspberries
250 Gram(s) Strawberries
10 Balsamic vinegar
1 Teaspoon(s) Fresh ground black pepper
Terrine Pour 100ml of juice into a pan warm it gently and dissolve
thegelatine. Then add the remaining liquid and remove from the heat.
Add the sugar then pour half the juice into a 1.3 litre tin linedwith
cling film. Chill this until it has almost set, then scatter a
selection of thefruits over the jelly. Then add the remainder of the
juice very gently and chill untilalmost completely set. Add remaining
fruit and set.SaucePlace all the ingredients in a blender and process
until smooth.To serve, turn out the terrine. Remove cling film and
slice with a sharpknife that has been dipped in hot water. Place two
thin slices ontoplate and drizzle over the sauce.Converted by
MC_Buster.NOTES : Chef:Mark WoganConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 54
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 197mg
Carbohydrates: 12.6g
Fiber: 5.4g
Sugar: 5.8g
Protein: 1.2g

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