Try this Orange And Raspberry Terrine recipe, or contribute your own.
Suggest a better descriptionTerrine 1. Pour 100ml of juice into a pan warm it gently and dissolve the gelatine. Then add the remaining liquid and remove from the heat. 2. Add the sugar then pour half the juice into a 1.3 litre tin lined with cling film. 3. Chill this until it has almost set, then scatter a selection of the fruits over the jelly. 4. Then add the remainder of the juice very gently and chill until almost completely set. Add remaining fruit and set. Sauce Place all the ingredients in a blender and process until smooth. To serve, turn out the terrine. Remove cling film and slice with a sharp knife that has been dipped in hot water. Place two thin slices onto plate and drizzle over the sauce. NOTES : Chef:Mark Wogan
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 4 | ||
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Calories: 281 | ||
Calories from Fat: 9 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.1mg | 0 % | |
Potassium 688.3mg | 18 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 57.5g | ||
Protein 6.7g | 10 % | |
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. |
Calories per serving: 281
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