Recipe Rhubarb and Strawberry Terrine
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Auteur : HindInternet : https://voyagesenlegumie.be/terrine-de-rhubarbe-aux-fraises/
INGRÉDIENTS
PRÉPARATION
- 3 to 4 rhubarb stalks
- 500g strawberries
- The juice and zest of 3 oranges
- The juice and zest of 1 lemon
- The leaves of 5 to 6 fresh mint stalks, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp peppercorns
- 3 tbsp orange blossom water
- 100g light brown sugar or cane sugar (and a little more for the rhubarb)
- 4 gelatin leaves (about 7.5 g)
PRÉPARATION
- Grab your mold or terrine without warning and line it with cling film, leaving enough to overhang the edges.
- Preheat the oven to 180°C. Cut the rhubarb into sections the width of your mold.
- Place the sparkling petioles in an ovenproof dish, sprinkle with a little sugar and bake for 15 to 20 minutes: the rhubarb should be cooked without breaking down.
- Meanwhile, wash the strawberries thoroughly, hull them before cutting them lengthwise.
- Soak the gelatin in cold water and let it soften for about ten minutes.
- In a small saucepan, combine the citrus juice and zest, the ginger, pepper. Bring everything to a boil and simmer for 5 minutes.
- Off the heat, add the gelatin. Whisk like a pro to thoroughly incorporate the gelatin. Finish with the mint and orange blossom and mix thoroughly. Sensuality in the kitchen, of course.
- Place a layer of rhubarb at the bottom of your mold, follow with the strawberries, filling it halfway, add another layer of rhubarb, then finish with a layer of strawberries.
- Pour in the juice, cover with plastic wrap, and let it set in the refrigerator for at least 12 hours before serving.
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