Try this Mango Fruit Terrine recipe, or contribute your own.
Suggest a better descriptionSprinkle the gelatine on to the boiling water and stir until dissolved. Pour the dissolved gelatine into the orange juice, stir well and place in the refrigerator to cool. Mix the fruit and arrange in the bottom of a 24cm (9 1/2inch) terrine dish or 1.5 litre (2 1/2 pints) mould. Pour the cooled orange juice over the fruit, ensuring all the fruit is covered with the juice. Place the terrine in the refrigerator for about 3-4 hours until the jelly has set. To serve, place a serving dish over the top of the terrine and invert so that the jelly is unmoulded. Slice the terrine and serve at once. It does require chilling time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 8 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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