California Fruit Terrine
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California Fruit Terrine
  California    Fruit    Terrines  
Last updated 6/12/2012 12:42:37 AM. Recipe ID 1663. Report a problem with this recipe.
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      Title: California fruit terrine
 Categories: Fruits, Desserts, Salads
      Yield: 8 Servings
      4 pk Unflavored gelatin
      4 c  White grape juice
      3 c  Sliced strawberries
      2    Kiwis; peeled and sliced
      1    Mango; peeled, thin wedges
      1    Papaya; peeled, thin wedges

    1/4 c  Honey
    1/2 c  Mayonnaise
    1/2 c  Whipping cream; whipped
      2 tb Fruit puree (raspberry)
           Mint sprigs
           Additional fresh fruit
  To make terrine, soften gelatin in 2 cups grape juice. Heat over low
  heat until dissolved. Stir in remaining 2 cups grape juice. Cool
  until slightly thickened. Place 9-inch loaf pan in larger pan filled
  with ice cubes. Pour small amount of gelatin mixture in bottom of pan
  to form thin layer. Arrange half of strawberry slices and all of kiwi
  slices in decorative pattern, handling kiwis as little as possible.
  Allow to set. Carefully, again without handling too much, arrange
  mango slices over surface to form another layer. Spoon over more
  gelatin mixture to cover fruit. Again, allow to set. Top with layer
  of remaining sliced strawberries. Spoon over more gelatin mixture to
  cover berries. Allow to set. Top with papaya slices. Pour over
  remaining gelatin mixture. Chill until completely set.
  To make dressing, blend honey, mayonnaise and whipped cream. Add fruit
  puree. Unmold terrine onto serving platter and cut into slices about
  3/4-inch thick. Serve each slice with dollop of dressing. Garnish
  with mint sprigs and more fresh fruit, if desired.

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Recipe ID 1663 (Apr 03, 2005)

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