Prepare to tantalize your taste buds with a French-inspired dessert that's as stunning as it is delicious! This Orange and Raspberry Terrine is not just a dessert—it's a work of art that will transform your ordinary dinner into an extraordinary culinary experience. With its delicate layers of vibrant raspberries, creamy orange-infused mixture, and elegant presentation, this terrine is guaranteed to impress your guests and make you feel like a professional pastry chef in your own kitchen.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 500g raspberries
- 2 oranges, juiced
- 100g sugar
- 1 tablespoon gelatin
- 200ml cream
- Mint leaves for garnish
Instructions
- Begin by preparing the raspberries. Rinse them gently under cold water and drain well. Set aside half of the raspberries for layering in the terrine later.
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes. This will help the gelatin dissolve more easily.
- In a saucepan, combine the orange juice and sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Once dissolved, remove the saucepan from the heat.
- Add the bloomed gelatin to the warm orange juice mixture, stirring until the gelatin is fully dissolved. Allow this mixture to cool slightly.
- In a separate bowl, whip the cream until it forms soft peaks. Be careful not to over-whip, as you want the cream to remain light and airy.
- Gently fold the whipped cream into the orange juice and gelatin mixture until fully combined. Be cautious to maintain the volume of the whipped cream.
- In a terrine mold or a loaf pan, pour a thin layer of the orange and cream mixture to cover the bottom. Place the reserved raspberries on top of this layer, pressing them in slightly.
- Pour half of the remaining orange and cream mixture over the raspberries, ensuring they are evenly covered. Add another layer of raspberries on top.
- Finish by pouring the remaining orange and cream mixture over the top, smoothing it out with a spatula. Cover the terrine with plastic wrap or aluminum foil.
- Refrigerate the terrine for at least 2 hours, or until fully set. This allows the flavors to meld and the gelatin to firm up.
- Once set, carefully remove the terrine from the mold by running a knife around the edges. Invert it onto a serving platter.
- Garnish the top of the terrine with fresh mint leaves for a pop of color and added freshness before serving.
- Slice the terrine into portions and serve chilled. Enjoy your delightful Orange and Raspberry Terrine!
Tips
- • Use fresh, ripe raspberries for the most intense flavor and beautiful color • Make sure to bloom the gelatin properly to ensure smooth, even setting • Whip the cream to soft peaks—avoid over-whipping to maintain its light texture • Refrigerate the terrine for at least 2 hours to allow it to set completely • For a clean slice, run your knife under hot water before cutting • Serve chilled for the best taste and texture • Experiment with garnishes like fresh mint, orange zest, or a light dusting of powdered sugar • Use a clear glass or ceramic terrine mold to showcase the beautiful layers
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
