* Exported from MasterCook *

California Fruit Terrine

Recipe By : The Los Angeles Times, 1992
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Terrine:
4 Pkg unflavored gelatin
4 c White grape juice
3 c Strawberries -- sliced
2 Kiwis -- peeled & sliced
1 Mango -- peeled, thin wedges
1 Papaya -- peeled, thin wedges
Dressing:
1/4 c Honey
1/2 c Mayonnaise
1/2 c Whipping cream -- whipped
2 tb Raspberry puree
Mint sprigs
More fresh fruit

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" 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.

Dressing:

Blend honey, mayonnaise and whipped cream. Add fruit puree. Unmold
terrine onto serving platter and cut into slices about 3/4" thick.
Serve each slice with dollop of dressing. Garnish with mint sprigs
and more fresh fruit, if desired.


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