• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Lemon Terrine

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • **For the Lemon Gelatin**
  • 1 3/4 c Fresh lemon juice
  • 4 Packets unflavored gelatin
  • 1 c Sugar
  • 8 Whole mint leaves
  • **For the Lemon Confit**
  • 3 Whole lemons -- sliced 1/4"
  • Thick
  • 1 1/4 c Sugar
  • **For the Mint Syrup**
  • 1 c Sugar
  • 1 c Mint leaves

 Directions

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.

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