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| Citrus
segments with a Passion Fruit Honey Sauce |
recipe |
Hub-UK
first came into existence back in May 2000. Seems a
long time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
 Another
dessert recipe from Alan Spedding which are his speciality.
Alan
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.
Ingredients
75
ml fresh orange juice
5 g caster sugar
3/4 of a gelatine leaf
dash of orange liqueur
segments of,orange,tangerine,pink grapefruit
Sauce:
3 fresh passion fruits
40 ml citrus juice (from the trimmings)
10 g caster sugar
1 tbsp runny honey
Method
- Soak
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.
- Allow
the citrus segments to drain for about 15 minutes,
reserve the juices.
- Scoop
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.
- Pour
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.
- To
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.
Serves
4
Email
Hub-UK : info@hub-uk.com
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