Recipe - Lemon Terrine

**For the Lemon Gelatin**
1 Three fourths cup Fresh lemon juice
4 Packets unflavored gelatin
1 cup Sugar
8 Whole mint leaves
**For the Lemon Confit**
3 Whole lemons cut or sliced up 1/4"
Thick
1 One fourth cup Sugar
**For the Mint Syrup**
1 cup Sugar
1 cup Mint leaves

For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over
and let stand to soften, 5 minutes. Bring sugar and 3 One half cups water to a
boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin
mixture; whisk to dissolve gelatin. Add remaining Three fourths cup juice. Pour 1/3
cup
gelatin mixture into a 4cup porcelain terrine mold. Press mint leaves into
gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin
mixture. Cover; refrigerate until firm, about 4 hours. For Lemon Confit:
Heat
oven to 300 F. Place lemons in a single layer in a Pyrex dish. Combine
sugar
and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve
the
sugar. Pour over lemons. Bake about 45 minutes, or until translucent. Let
cool. For Mint Syrup: Bring sugar and One fourth cup water to boil over high
heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch
mint in boiling water for 30 seconds, strain and plunge into ice water.
Drain;
squeeze in a kitchen towel to dry. Puree syrup and mint in a blender.
Strain
and refrigerate for 1 hour before serving. To serve: Unmold terrine by
dipping briefly into hot water and running tip of knife around edge; invert
onto a platter. Serve with Lemon confit and Mint Syrup.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996