For several weeks, we have been featuring authentic French recipes for you to try. Here’s another! Bon Appetit!
44 Rue Jaen-Pierre -Timbaud 75011 Paris
Citrus Terrine with Orange Coulis
Astier is a true neighborhood bistro. Small with elbow to elbow tables; Chef Clerc’s menu is terrific!
A slice of this pretty, flavorful dessert makes a light and refreshing finish to any meal.
1/2 cup (4 fl oz/125ml) water
3 sheet of gelatin or 1 envelope plain gelatin
2 small pink grapefruits, peeled and sectioned, removing the supremes
4 oranges, peeled and sectioned, removing the supremes
1/2 cup (4 fl oz/125ml) simple syrup
1/4 cup (2 fl oz/60ml) Grand marnier
1 orange, zested peeled, quartered and seeded
1 cup (8 fl oz/250ml) simple syrup
32 fresh raspberries or 1/3 cup (3 fl oz/80ml) crème de cassis for garnish
Soak the 3 gelatin leaves in 1/4 cup (2 fl oz/60ml)or pour 1/4 cup (2 fl oz/60ml) of water into a saucepan and sprinkle in the gelatin let soak for 1-minute. Add the remaining 1/4 cup (2 fl oz/60ml) water and stir over low heat for 5-minutes.
In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier and gelatin mixture . Pour into a 9×5-inch (23-by-13-cm) terrine or loaf pan and press down the fruit until it is compacted and completely covered with liquid. Cover with plastic wrap and refrigerate for at least 4-hours or up to 48-hours before serving.
To make the clulis: In a food processor, pruee the orange zest, orange flesh and simple syrup.
To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the couli with 4 of the raspberries or dot it with cassis.
Makes one 9×5 terrine; Serves 8