Sweet Orange Terrine
Recipe from Tal Y Bryn Guesthouse near St Asaph & Denbigh
Included with your full breakfast at Tal Y Bryn are the farm's famous Llaeth y Llan breakfast yogurts produced in the family dairy next door. The natural yoghurt is prized for cooking and for adding to breakfast cereals because of its depth of flavour.
Sweet Orange Terrine
INGREDIENTS
- 12 oranges
- Gelatine or alternative gelling agent
- Sugar to taste
- Grande Marnier, also to taste, and optional
METHOD
- Segment the oranges and place in a colander over a bowl to catch the juice.
- Measure the juice and heat gently, adding your required gelling agent.
- Sweeten to taste with sugar, and finish with a splash of Grande Marnier.
- Line a terrine mould with cling film and add a layer of the jelly mixture, lay the segments over the top and continue until your mould is full of jelly and segmented layers. Lay a sheet of cling film over the top to push out any air bubbles and place in the fridge to set over night.
- The next day turn out and slice using a smooth sharp blade, serve accompanied by sorbet or yoghurt.
