This is such an elegant dish for a special occasion when you have the fabulous colours of blood oranges and pink grapefruit to work with. The terrine is infused with the unique flavour of passionfruit as the jelly is made with its juice, then extra pulp spooned on top for texture. Working with gelatine becomes second nature after a bit of practice, enabling seasonal fruit to present so beautifully. Segmenting the citrus fruit will take some time so this is one to keep for a quiet day or enlist willing helpers!
Ingredients
- 20 large passionfruit
- 5 navel oranges
- 7 blood oranges
- 3 pink grapefruit
- 70 g sugar
- 7 x 2 g gold-strength gelatine leaves
- 1 cup (280 g) natural probiotic yoghurt
How to Make It
- Cut 15 passionfruit in half and scrape out the pulp into a blender.
- Pulse briefly this helps separate the seeds from the pulp. Strain through a fine sieve into a jug, pressing down well to extract as much juice as possible, and discard the seeds. You will need 1 cup (250 ml) strained juice. If you are short you can make it up with some of the fresh citrus juice after segmenting.
- Remove the peel and white pith from the citrus fruit. Using a small sharp knife and holding the fruit over a bowl fitted with a sieve, segment all the fruit, one at a time and keeping each fruit separate. To segment, cut between the white sections running from the top to the bottom of the fruit. Squeeze the juice from the remaining flesh into the bowl. Lift up the sieve and arrange the segments in a single layer on a tray lined with a tea towel, then pat dry. Add a little of the juice to the passionfruit juice to make the quantity required if needed, or enjoy a freshly squeezed juice!
- Place the sugar and 70 ml water in a small saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, then simmer for 2 minutes and remove from the heat. Measure 100 ml syrup and add to the strained passionfruit juice. Place in a small saucepan and bring to the boil, then remove from the heat.
- Meanwhile, soak the gelatine leaves in cold water for 5 minutes or until soft. Drain and squeeze out the excess water from the gelatine, then add to the hot juice mixture and stir until the gelatine has dissolved. Set aside to cool slightly.
- Spray a rectangular mould approximately 10 cm x 18 cm (or a straight-sided loaf tin) with oil spray and line with three layers of plastic film.
- To do this, rub a damp cloth over a workbench, then spread the plastic film approximately 30 cm x 40 cm and cut off.
- Rub the plastic film with the damp cloth and place another layer on top. Repeat to make three layers this will ensure strength when pulling the set terrine out of the mould. Press the layered plastic film into the mould, taking care to avoid creases, and leave the sides overhanging.
- To build the terrine, pour over just enough jelly mixture to cover the base of the mould. Top with an even layer of the navel orange segments they should all be touching and tightly compacted. Spoon over a little more jelly mixture, then repeat with the blood orange segments, followed by the pink grapefruit segments being sure to fill all the gaps with the fruit. Repeat until all the fruit is used, then press the fruit down gently, ensuring not too much jelly is inside the terrine or the fruit will float to the surface there will be some jelly left over. Refrigerate the terrine overnight or until set.
- To serve, remove the terrine from the mould by lifting up the plastic film – it should come out easily. Using a large hot sharp knife, cut the terrine into 2.5 cm thick slices and serve with yoghurt and the remaining passionfruit pulp.