Florida Citrus Orange Terrine


For Florida Citrus Terrine:

  • 15 Florida oranges, peeled, seeded and sliced
  • 9 Florida grapefruit, peeled, seeded and sliced
  • 1 honeydew melon, peeled, seeded and sliced
  • 40 fresh strawberries, stemmed and halved
  • 6 packets Equal artificial sweetener or to taste, divided
  • 275 g powdered gelatin
  • 6 limes, squeezed
  • 225 g orange blossom honey
  • 750 ml water

For Short Crust:

  • 450 g unsalted butter
  • 170 g icing sugar
  • 400 g cake flour
  • 15 ml vanilla extract
  • 1/2 teaspoon salt
  • 30 g raspberry jam
  • 170 g apricot glaze


Florida Citrus Orange Terrine

To prepare the Florida Citrus Terrine, place orange slices in a terrine mould.Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.

Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved.Pour gelatin mixture over fruit in terrine mould. Refrigerate for several hours or until set.

To prepare the Short Crust:

Melt butter; stir in sugar.Add cake flour, vanilla extract and salt; stir just until smooth dough is formed.Place the dough on a baking tray lined with greased baking paper or silicone non-stick baking mat.Spread the dough to measure the same dimensions as the terrine mould.Bake at 180° C until light brown.Remove from oven; spread raspberry jam over Short Crust; cool completely.

Just before serving, heat apricot glaze over low heat just until melted. Unmould the terrine onto Short Crust pastry. Brush the terrine with apricot glaze.Cut into portions; serve immediately. Refrigerate leftovers.