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:

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.

•  Heat water, glucose and sugar until boiling point. Add anticrystallising  and fruit purée, then grind.

 Orange cookies:

 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!

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