November 07, 2007

Mango & Pomegranate Terrine


Ingredients:
1/2 ounce unflavored gelatin
1 1/2 cups club soda
1 cup pomegranate seeds
1/2 cup sugar
1/4 cup lukewarm water
1/4 cup water
1 large mango, cubed

Direction:
In a large bowl, dissolve the gelatin in the lukewarm water. Set aside. Meanwhile, in a small pan, bring 1/4 cup water and the sugar to a slow boil, stirring to dissolve the sugar. Cool slightly then pour into the gelatin. Stir. Add the club soda, stir gently. Arrange the fruit in a loaf pan. Pour the liquid on top. Cover and refrigerate 3 hours or until firm. Run under warm water and invert onto a plate to unmold.


My thoughts:
I've never participated in Donna Hay Day before but when I saw that this time the theme was terrines, I couldn't resist. I had been planning on making a sparkling pomegranate gelatin once pomegranates came into season so I thought than instead of going the individual mold route, I'd make a loaf shaped terrine. I thought the pomegranate's tartness would be tempered by the sweetness of mango(the fact that I have a whole case of mangos didn't discourage the idea either) and terrines generally have multiple layers of flavors so decided to add a second fruit to the mix. Rather than make it with fruit juice like a lot of jelled terrines, I kept the flavors simple and just sweetened the liquid a bit. I love how it turned out. The club soda gave it an effervescent texture and the pomegranate pips exploded in your mouth with every bite. I liked it even better than the summery raspberry/blackberry/blueberry gelatin terrines I've made, the pomegranate seeds float so you get a more interesting fruit distribution then you do when everything is roughly the same weight/size. Gelatin terrines do seem a bit summery, but using more seasonal fruit takes it right into the colder weather. Plus it is a refreshing change from all of the heavy desserts that are abundant this time of year.
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15 comments:

  2. What a great looking dessert! I have a dinner party this weekend and guess what the dessert will now be?! I had been looking for something colourful to lighten up the dull fall we're having.

    Thanks

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  3. I'm glad you decided to participate, this is so pretty!

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  4. That is a beautiful dessert! And it sounds so easy and delicious, too.

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  5. Oooh, my husband and I just bought some pomegranates. This looks great!

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  7. That looks really pretty. I think it would look lovely on a Christmas table because of the colors. Seems like it would taste really good too!

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  8. Just wondering, how many servings do your recipes make? None of them seem to list this information, and unfortunately I live in a household where nobody eats leftovers, so making too much of anything is a huge waste!
    Thanks in advance!!

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  9. Dove: it is really difficult to figure out serving sizes since there is no real standardization or guidelines to follow. I am creating these recipes on my own in my small kitchen. I don't have the resources a magazine or larger publication has to analyze nutritional data or determine serving size. Often a published serving size is more about how small can they make it so the recipe looks healthy rather than a serving size that someone might actually eat. I've seen serving sizes of 1/2 cup for pasta (including sauce) as a main course. 1/2 cup is not what a typical serving size of pasta is in the real world.

    That said, I give serving sizes or suggestions when I can or at least give a yield. Even that is an estimation. When I do assign serving sizes amounts I've gotten emails from people who (for example) eat a bowl of chili twice the size of what I would dream of eating and then complain that the recipe only had 4 servings instead of 6. Unless you are willing to weigh and measure all of your food (I know I am not) serving sizes are really just a suggestion. There are a lot of variables.

    I recommend you just use a bit of logic. For example, this recipe is made in a standard loaf pan. How many slices could you slice that into? Maybe 6? 8? 10? Would one slice be a serving? How thick are your slices? Did you have to cut one slice extra large to avoid cutting into a slice of mango and having the dessert fall apart?


    For other things: a recipe that makes 2 dozen cookies or a dozen muffins is finite. You don't need a serving size for that, eat as many or few cookies as you'd like, but that is all that recipe is going to produce. Divide or double as needed. A pie or cake can be made to have as many servings as you can cut into it. IIf something calls for 2 lbs of meat and a ton of other ingredients, that is going to make a lot of food. Cornbread is in a 8x8 inch pan. Do you cut it into 4 huge slices or 12 tiny ones? That's your choice. Are you serving some thing alone or with other food? Maybe I made it as a main course, but you are going to have it with other food and serve less of it.


    As I say in the Frequently Asked Questions section, I only cook for my husband and I most recipes (save holiday or special exceptions) so nothing makes an absurd amount of servings. We generally (if it is a meal) have enough for a meal then leftovers for lunch, so about 4 or servings. Also: if your family refuses to eat leftovers you are always going to end up with food you have to throw out no matter how many servings I say something is. I do give suggestions on what can be frozen if that is something that might work for you.

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  10. Here's my question with pom. seeds: do you chew right through the actual seed?

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  12. Thank you Rachel!
    Hmmm...now I'm wondering if I can find a magic wand that will make my picky children more willing to eat leftovers, LOL!

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  13. This looks stunning! I wish my terrine could have some out like this! I will have to try this recipe. Thanks!

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  14. They are gorgeous colours Rachel. Welcome to HHDD.

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  15. This is so pretty! What a lovely terrine to serve for dessert :)

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