Raspberry Lime Terrine
- 1 cups water
- 4 1/2 teaspoons gelatin, sponged in cold water
- 1/2 cup lime juice
- 1/2 cup plus 2 tablespoons simple syrup (equal amounts of water and sugar, boiled and then cooled)
- 5 1/2 cups raspberries
In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve.
Recipe courtesy of Gale Gand