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    Citrus Terrine

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    Citrus Terrine


    • 500ml bottle Waitrose Freshly Squeezed Ruby Grapefruit Juice
    • 500ml bottle Freshly Squeezed Orange Juice
    • 2 sachets Davis Gelatine
    • 2 tbsp sugar
    • 2 tbsp freshly chopped mint


    1. Heat the grapefruit juice gently in a pan until hot, sprinkle 1 sachet of gelatine into the hot juice with half the sugar and stir until dissolved. Pour into a 1.2 litres loaf tin and refrigerate until set.
    2. Heat the orange juice and remaining gelatine in the same way, adding the chopped mint leaves. Gently scratch the surface of the grapefruit jelly with a fork and pour the orange jelly on top. Leave to set overnight.
    3. To serve, dip the tin in warm water, turn the terrine onto a serving plate and decorate with raspberries and orange segments.

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    Cook's tips

    The first jelly takes some time to set. To speed up the process put it in the freezer for 20-30 minutes before refrigerating.


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