segments with a Passion Fruit Honey Sauce
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dessert recipe from Alan Spedding which are his speciality.
says this recipe is normally served in a ramekin and
serves one but he has adapted it and made extra so that
it can be set it into a small terrine dish.
ml fresh orange juice
5 g caster sugar
3/4 of a gelatine leaf
dash of orange liqueur
segments of,orange,tangerine,pink grapefruit
3 fresh passion fruits
40 ml citrus juice (from the trimmings)
10 g caster sugar
1 tbsp runny honey
the gelatine in cold water, bring the orange juice
to the boil, skim, add the sugar then simmer for about
45 seconds. Remove from the heat, allow to cool for
a few minutes then add the softened gelatine, pass
through a fine sieve then leave to cool at room temperature.
the citrus segments to drain for about 15 minutes,
reserve the juices.
out the passion fruit into a pan, add the citrus juices
and the sugar, bring to the boil, pass through a sieve,
add the honey then cool down at room temperature.
a little jelly into the mould then refridgerate until
set. Place a layer of citrus segments into the bottom
of the chosen mould then pour in a little more jelly.
Repeat for the remaining segments and jelly until
the mould is full. Place in the fridge until set.
unmould the jelly, dip the bottom of the mould into
some boiling water for a couple of seconds, turn upside
down onto a plate and gently ease the jelly out of
the mould and onto the plate. Carefully slice a piece
off the jelly with a hot knife, divide the sauce between
the plates and garnish with citrus segments.
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