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Orange and Lime Terrine

  • zest of 3 limes
  • 2 1/4 packets unflavored gelatin (1 packet for 2 cups liquid)
  • 4 1/2 cups freshly squeezed orange juice
  • 2 2/3 cups freshly squeezed lime juice
  • 3 oranges
  • 1 to 2 tablespoons Grand Marnier
  • 1/2 cup powdered sugar
  • fresh mint

With a grater, zest the limes before juicing them. Set aside. In a saucepan, heat 2 1/4 cups of the orange juice, 2 1/4 cups of the lime juice, and 1/4 cup of the powdered sugar. Add the gelatin to the hot mixture, stirring until it is completely dissolved. Peel the oranges and separate into sections. Remove the skin from the orange sections and arrange them neatly in the bottom of a 9-by-6-by-3-inch terrine. Cover the orange sections with the gelatin mixture, and place the container in the freezer just until the gelatin begins to set. [Then place in the refrigerator to continue the gelling process, I assume.] Prepare the sauce by combining the rest of the orange juice, lime juice, and sugar. Heat the mixture, stirring continuously, until it has reduced by 1/2 and the sauce becomes thick. Allow to cool. Lace the sauce with Grand Marnier to taste. Unmold the terrine onto a serving dish, then cut the dessert into slices. Cover each slice with the sauce; garnish with fresh mint and the lime zest. Serves 6 to 8.

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