TERRINE AND SORBET OF blood orange

TERRINE

6 blood oranges

200 ml (7 fl oz) Stock Syrup

100 ml (3½ fl oz) water

30 ml (1 fl oz) white wine

5 x 5 g ( oz) gelatine leaves, softened in cold water

SORBET

400 ml (14 fl oz) freshly squeezed blood orange juice

200 ml (7 fl oz) Stock Syrup

Orange segments, jelly and sorbet: three different textures from one amazing fruit.

At Bécasse we use a small hors d’oeuvres terrine mould to make the terrine, which is about 5 cm (2 in) high, 5.5 cm (2¼in) wide and roughly 30 cm (12 in) long. Try to buy one with removable sides.

TO PREPARE THE TERRINE, peel the oranges and use a very sharp knife to remove the pith. Cut out the segments and lay them on a clean cloth to drain. Squeeze all the juice from the remaining orange pieces into a bowl. It should yield about 300 ml (10 fl oz) of juice, but make up any shortfall with an extra blood orange. Stir the syrup, water and wine into the juice.

Squeeze the excess water from the gelatine and put it in a small saucepan with a few spoonfuls of the orange mixture. Heat gently until the gelatine has dissolved then tip it into the rest of the orange mixture and stir well.

Double-line the terrine mould with cling film, leaving a generous overhang. Pour in a thin layer of jelly, around 1 cm (1.2 in) then top with a layer of orange segments. Refrigerate until set. Continue building layers of jelly and fruit until the mould is full. Reserve a few segments to garnish. Fold the cling film over the top and set in the refrigerator for at least 3 hours. Use a knife dipped in hot water to slice the terrine into 8 portions and keep chilled until ready to serve.

TO MAKE THE SORBET, mix the orange juice and syrup together then pour into an ice cream machine and churn according to the manufacturer’s instructions.

TO SERVE, place a portion of terrine on chilled serving plates and arrange a couple of orange segments next to it. Scoop a large quenelle of sorbet and place one on top of the fruit. Serve straightaway.

Serves 8