Sunset Orange and Mint Terrine (Gluten Free) vegan - uses agar

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Sunset Orange and Mint Terrine (Gluten Free)

 

Dessert - Terrine - -

 

INGREDIENTS

 

6 oranges

4 blood oranges

3 tablespoons freshly chopped mint

3 cups orange juice

1/4 cup brown rice syrup

1/4 cup agar-agar flakes

2 tablespoons cold water

1 tablespoon arrowroot

 

METHOD

Remove the zest from 2 oranges and 1 blood orange, and set aside.

Peel all of the oranges and blood oranges, and thinly slice them. Spray a 2

liter loaf pan with vegetable cooking spray. Place a layer of oranges in the

loaf pan, sprinkle with a little of the mint, place a layer of the blood

oranges, sprinkle with a little of the mint, and repeat this layering pattern

with the remaining oranges and mint, and set aside.

In a saucepan, combine the reserved zest, orange juice, brown rice syrup, and

agar-agar, and place over medium heat. Simmer the orange juice mixture for 10

minutes or until all of the agar-agar has dissolved. In a small bowl, stir

together the water and arrowroot. Add the arrowroot mixture to the orange juice

mixture, and cook until thickened, stirring constantly. Remove the saucepan from

the heat.

Slowly pour the orange juice mixture over the layered oranges. Tap the bottom of

the loaf pan on a flat surface to remove any air bubbles. Cover and chill for 2

hours or overnight to set the terrine.

To unmold the terrine, wipe the outside of the loaf pan with a hot, moist towel,

place a plate on top, and flip the terrine over onto the plate. Slice the

terrine with a serrated knife into 2.5 centimeter thick slices and serve cold or

at room temperature.

 

NOTES

Serves 6-8.

 

Source:

http://www.vegan-food.net/recipe/251/Sunset-Orange-and-Mint-Terrine-Gluten-Free/