John Myers
Contents
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Ingredients
- 5 Pc. Grapefruit rosé
- 50 g Powdered sugar
- 5 leaf Gelatin white
- 250 g Double cream
- 60 g Sugar
- 2 tbsp Arrack
- 50 g Ground poppy seeds
- 1 cups Creme fraiche Cheese
- 1 packet Couverture
Instructions
- Peel the grapefruit, remove the white skin and loosen the fillets. Catch the juice in the process. Squeeze the grapefruit leftovers and put the juice with the powdered sugar in a saucepan and reduce by half. Then stop cooking. Soak the gelatine first and then dissolve it in the juice.
- Stir the crème double into the cooled mass and fold in the fillets. Pour the mixture into 5 molds and refrigerate for about 20 minutes.
- Dissolve the couverture, mix with crème fraîche, sugar and arrack until frothy and fold in the poppy seeds. Turn the terrines out and serve with the poppy seed sauce. You can put a piece of fillet and a mint leaf on the terrine as a decoration.
Nutrition
Serving: 100gCalories: 333kcalCarbohydrates: 23.1gProtein: 11.5gFat: 19.1g
