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More InfoRecipe details
Succulent Red Wine Pear Terrine With Mandarin Orange Sorbet
Ingredients :
Red wine pear terrine with mandarin orange sorbet
- 1000 gr. red wine pear juice
- 50 gr. gelatin sheets
- 100 gr. semolina
- Orange peel (1 orange)
- Fruits: 12 pears, 3 half-cases of fresh strawberries and 1 dozen quartered oranges.
Mandarin orange sorbet:
- 1 L mandarin orange purée
- 600 gr. water
- 200 gr. sugar
- 10 gr. anticrystallising
- 100 gr. glucose
Orange cookies:
- 250 gr. icing sugar
- 100 gr. unsalted butter
- 100 gr. orange juice
- 60 gr. egg whites
- 100 gr. flour
Preparation:
Red wine pear terrine:
Heat pear juice with orange peels. Add semolina, then gelatin previously soaked in cold water.
Allow jellied mixture to cool until half-hardened and start building the terrine with successive layers of pears, fresh strawberries and flesh peeled quartered orange. Fill in jellied mixture between each fruit layer.
Refrigerate until firm.
Mandarin orange sorbet:
Heat water, glucose and sugar until boiling point. Add anticrystallising and fruit purée, then grind.
Orange cookies:
Mix softened butter with icing sugar. Add egg whites, flour and orange juice. Mix thoroughly.
Put through cookie stamp (size and shape at your discretion) over a non-stick baking sheet.
Oven bake to 220 Celsius 8 to 10 minutes.
Presentation:
One slice of terrine, one scoop of sorbet. Garnish with cookie.
Comments:
Dessert for 20 to 25 people.
A resolution worth keeping: Serve this dessert to family and friends. They’ll be so pleasantly surprised, they’ll keep coming back for more!