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For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over and let stand to soften, 5 minutes. Bring sugar and 3 1/2 cups water to a boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice. Pour 1/3 cup gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture. Cover; refrigerate until firm, about 4 hours. For Lemon Confit: Heat oven to 300 F. Place lemons in a single layer in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve the sugar. Pour over lemons. Bake about 45 minutes, or until translucent. Let cool. For Mint Syrup: Bring sugar and 1/4 cup water to boil over high heat, stirring to dissolve sugar. Let cool at room temperature. Refrigerate. Blanch mint in boiling water for 30 seconds, strain and plunge into ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and mint in a blender. Strain and refrigerate for 1 hour before serving. To serve: Unmold terrine by dipping briefly into hot water and running tip of knife around edge; invert onto a platter. Serve with Lemon confit and Mint Syrup. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 156.4mg||4 %|
|Total Carbohydrate 251.6g||74 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 250.5g|
|Protein 0.7g||1 %|
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Calories per serving: 968
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