Florida Citrus Terrine
2nd Annual USA Culinary Cup Challenge -- Winning Recipe
Courtesy of Team Universal Orlando
Ingredients
For Florida Citrus Terrine:
15 Florida oranges, peeled, seeded and sliced
9 Florida grapefruit, peeled, seeded and sliced
1 honeydew melon, peeled, seeded and sliced
40 fresh strawberries, stemmed and halved
6 packets Equal artificial sweetener or to taste, divided
10 ounces powdered gelatin
6 limes, squeezed
8 ounces orange blossom honey
26 ounces water
For Short Crust:
1 pound unsalted butter
6 ounces confectioner's sugar
14 ounces cake flour
1/2 ounce vanilla extract
1/2 teaspoon salt
1 ounce raspberry marmalade
6 ounces apricot glaze
Preparation
To prepare the Florida Citrus Terrine, Place orange slices in a terrine mold. Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.
Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved. Pour gelatin mixture over fruit in terrine mold. Refrigerate for several hours or until set.
To prepare the Short Crust: Melt butter; stir in sugar. Add cake flour, vanilla extract and salt; stir just until smooth dough is formed. Place the dough on a baking sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350o F. until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.
Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers.