Orange Terrine with Strawberry Coulis



For the terrine:

  • 3 oranges,
  • 2 sheets gelatine,
  • 100-150 ml of orange juice,
  • 1 tbsp brandy,
  • 2 tbsp sugar (adjust to taste)
  • Fresh strawberries and mint.

For the coulis:

  • 200 g of  strawberries (fresh or frozen),
  • 50 g of sugar,
  • 1 tbsp lemon juice.



  1.  Soak gelatin sheets in the cold water for the time indicated on the package.
  2. With a sharp knife or a potato peeler cut the orange flesh into thin slices. Cut into small pieces. Put them in a circular shape in a round mold.
  3.  Mix the orange juice with sugar and brandy and bring to a boil, let cool slightly and dissolve the gelatine in it.
  4. Pour the jelly over the oranges.Put in the fridge for a couple of hours to set completely.
  5. For the coulis blend strawberries with sugar until smooth. Pass through a sieve, and add the lemon juice.
  6. Take the terrine from the refrigerator. Drop the mold for a few seconds in boiling water, gently flip and pull jelly.
  7. Cut it hot and dry with a knife into pieces, put on a plate, pour coulis and garnish with fresh strawberries and mint leaf.

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