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Citrus Pomegranate Terrine

Photo by: Kate Sears
Comments: 1


Yield: Serves 6 to 8


  • 4 grapefruits
  • 4 large navel oranges
  • 2 envelopes unflavored gelatin powder
  • ¼ cup pomegranate seeds


1. Have ready a 4½ × 8½-inch loaf pan. Make room in the fridge. Cut off the ends of the grapefruits and oranges. Position the fruit on one end and cut away ail the zest and pith, following the fruits’ contours. Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the juice to measure 1¾ cups; discard (or drink) the remainder.

2. Pour ¾ cup of the juice into a small, heatproof bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is clear, 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly.

3. Add the pomegranate seeds to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices. Slowly pour the warm (not hot) gelatin liquid over the sections. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is set and then cover with plastic. Refrigerate until firm, about 6 hours, or for up to 2 days.

4. To serve, run a small knife between the gelatin and the pan and dip the bottom of the pan into warm water for about 1 minute. Invert onto a flat plate and shake gently to loosen the terrine. Cut into 1-inch slices.



In place of the pomegranate seeds, switch in the following:

• 2 tablespoons fresh mint leaves, thinly sliced

Gussy It Up:

• Serve with Double Whole Berry Sauce:

Rinse, dry, and hull 1 quart of strawberries and cut in half, if very large. Put the berries and ½ cup granulated sugar in a medium saucepan. Cook, stirring frequently, over medium-low heat, until the sugar is dissolved and the strawberries are juicy and tender. Slide the pan from the heat and stir in ½ pint raspberries and ½ teaspoon finely grated lemon or orange zest. Cool slightly or cover and refrigerate for up to 2 days until ready to serve. The sauce can be served warm or cold. Makes about 1½ cups.

• Garnish with fresh mint sprigs.

• Use a combination of white and ruby red grapefruit.

© 2010 Abigail Johnson Dodge

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

96kcal (5%)
59mg (6%)
80mg (134%)
80mcg RAE (3%)
0mg (0%)
4mg (0%)
0g (0%)
0g (1%)
0mg (1%)

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  • patricia leclerc

    01.24.13 Flag comment

    I'm confused about how one can squeeze the juice out of the segments and then use the segments with pomegranate seeds in the recipe. Won't the segments be squished to death and look stringy and unpleasant? Also, after unmolding this recipe that tasted delicious, it proceeded to "melt" or unmold on the platter. Should I use more gelatin? Patricia


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