Cold mandarin and orange terrine with Quelybon
For the terrine
8 peeled oranges in segments3 peeled mandarins in segments¼ l. orange and mandarin juice10 g. sheet of gelatine75 g. sugar
Other ingredients
16 QuelyBon
For the decoration
1 grated QuelyBon OrangeZest MandarinZest Peppermint leaves
8 peeled oranges in segments3 peeled mandarins in segments¼ l. orange and mandarin juice10 g. sheet of gelatine75 g. sugar
Other ingredients
16 QuelyBon
For the decoration
1 grated QuelyBon OrangeZest MandarinZest Peppermint leaves
For the terrine
Place the sheets of gelatine to soak in cold water.Heat a little juice in a saucepan and when it comes to the boil, add the sugar and the drained gelatine.Leave it to cool, and, when lukewarm, mix in the rest of the juice.Ill a rectangular mould with layers of orange and mandarin segments and the juice mixture.Put it into the fridge to chill for 24 hours.
Assembly of the dessert
Cut a slice of the orange and mandarin terrine and put it on a plate.To one side of the plate arrange the QuelyBon.Finally decorate the dish with the grated QuelyBon, the orange and mandarin zest and some peppermint leaves.
