Sunset Orange and Mint Terrine (SF)

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Sunset Orange and Mint Terrine (Gluten Free)

Source: www.vegan-food.net

 

 

6 oranges

4 blood oranges

3 tablespoons (9 tsp) freshly chopped mint

3 cups orange juice

1/4 cup brown rice syrup

1/4 cup agar-agar flakes (-OR- 1 1/3 tsp powder)

2 tablespoons (30 ml) cold water

1 tablespoon (3 tsp) arrowroot

 

 

Remove the zest from 2 oranges and 1 blood orange, and set aside.

Peel all of the oranges and blood oranges, and thinly slice them.

Spray a 2 liter loaf pan with vegetable cooking spray. Place a layer

of oranges in the loaf pan, sprinkle with a little of the mint,

place a layer of the blood oranges, sprinkle with a little of the

mint, and repeat this layering pattern with the remaining oranges

and mint, and set aside.

 

In a saucepan, combine the reserved zest, orange juice, brown rice

syrup, and agar-agar, and place over medium heat. Simmer the orange

juice mixture for 10 minutes or until all of the agar-agar has

dissolved. In a small bowl, stir together the water and arrowroot.

Add the arrowroot mixture to the orange juice mixture, and cook

until thickened, stirring constantly. Remove the saucepan from the

heat.

 

Slowly pour the orange juice mixture over the layered oranges. Tap

the bottom of the loaf pan on a flat surface to remove any air

bubbles. Cover and chill for 2 hours or overnight to set the terrine.

 

To unmold the terrine, wipe the outside of the loaf pan with a hot,

moist towel, place a plate on top, and flip the terrine over onto

the plate. Slice the terrine with a serrated knife into 2.5

centimeter thick slices and serve cold or at room temperature.

 

 

Serves 6 - 8.