Terrine of Oranges with Raspberry Sauce

Name: Terrine of Oranges with Raspberry Sauce (Pavé d’oranges à la sauce framboise)
Cuisine: Swiss
Ingredients: 18 medium oranges; 8 leaves of gelatine, soaked in cold water and squeezed dry; 550 ml (1 pt) dear apple juice; 1 bunch of fresh mint leaves; 40 ml (8 tsp) Grenadine syrup; 100 ml (4 fl. oz) water; 15 tiny mint sprigs for garnish; fresh raspberries for garnish; 450 g (1 lb) raspberries; 60 ml (4 tbsp) icing sugar; 15 ml (1 tbsp) lemon juice

Pavé d’oranges à la sauce framboise

Preparation info

15
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

To turn the terrine out of its dish once set, dip the base of the dish carefully into hot water then place a plate over the top and invert.

You could use orange juice in this recipe instead of apple juice for a more concentrated orange flavour.

Ingredients

18 medium oranges
8 leaves of gelatine, soaked in cold water and squeezed dry
550 ml

Europe
France
Switzerland
Dessert
Low fat
Low calorie

Method

Pare the rind from three washed oranges and cut into thin julienne strips. Reserve. Squeeze the juice from these oranges.
Cut away the peel and white pith from all the remaining oranges, and carefully remove the orange segments. Remove pips. Reserve the juice from the segmenting, add it to the other quantity, and strain it through a fine sieve.
Dissolve