Ingredients
-
7
large navel oranges
-
1
(6-ounce) package fresh frozen unsweetened grated coconut, thawed (about 2 cups)
-
3/4 cup
pecans, coarsely chopped and toasted
-
Pinch of salt
-
1 2/3
to 2 cups orange juice
-
3 tablespoons
sugar
-
4
(1/4-ounce) envelopes unflavored gelatin
Preparation
- 1. Line a 9- x 5-inch loaf pan with plastic wrap, and chill.
Peel and section oranges, squeezing membranes and reserving juice in a
separate bowl. (Every drop of juice counts.) Mix together orange
sections and next 3 ingredients.
- 2. Combine freshly squeezed orange juice with additional orange
juice to make 2 cups, and boil with sugar in a saucepan. In a separate
bowl, sprinkle gelatin over 1 cup additional juice, and let soften 1
minute. Pour boiling orange juice into gelatin mixture, and whisk until
gelatin has dissolved.
- 3. Pour orange-coconut mixture into prepared loaf pan. Cover with
juice mixture, cover with plastic wrap, and chill at least 3 hours.
Slice terrine, and serve immediately.
Tehra Thorp, MyRecipes
MAY 2008
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