Cut peel and membrane from 8 grapefruit. Over bowl, cut fruit between inner membranes to free segments. Carefully drain juice from bowl and measure. You need 2½ cups juice and 6 cups segments. If needed, segment or ream another fruit. Cover and chill 8 to 10 goodlooking segments until ready to serve.
within ½ inch of pan rim.
In a 1- to 2-quart pan, mix together 1 cup grapefruit juice (reserve remainder for sauce), orange concentrate, 1 Tbs. sugar, and gelatin. Let gelatin soften about 5 minutes. Stir over medium heat until all gelatin dissolves. Pour over segments.
Cover terrine and chill at least 8 hours or up to 1 day. To serve, dip chilled terrine briefly in hot water to within ½ inch of pan rim. Uncover and place platter over pan; holding them together, invert terrine onto platter.
Pour equal portions of tea sauce on 8 to 10 dessert plates. With a sharp knife, carefully cut terrine into 8 to 10 equal slices. Set slices on sauce. Garnish with reserved segments and citrus leaves.
From: The Donatello, San Francisco.
Per serving 84 cal.; 2 g protein, 0. 2 g fat (0 g sat.); 20 g carbo.; 3.3 mg sodium; 0 mg chol.
Tea sauce. In a 2- to 3-quart pan, stir together 1½ cups grapefruit juice (reserved from terrine) and 2 tablespoons sugar. Over medium- high heat, bring mixture to a boil. Add 1 tablespoon black tea leaves; simmer, covered, for 5 minutes. Pour mixture through a fine wire strainer. (If made ahead, cool, cover, and chill up to 3 days.)
Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into grapefruit mixture; bring to a boil over medium-high heat. Let cool.
From Sunset, December 1991
Your Ruby Grapefruit Terrine with Tea Sauce is ready. Happy cooking!
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