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Cold Mandarin and Orange Terrine with Quelybon



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.

Products Quely used in this recipe:

Receta Quely

For the terrine

  • 8 peeled oranges in segments
  • 3 peeled mandarins in segments
  • ¼ l. orange and mandarin juice
  • 10 g. sheet of gelatine
  • 75 g. sugar

For the Quelybon

  • 16 QuelyBon

For the decoration

  • 1 grated QuelyBon Orange
  • Zest Mandarin
  • Zest Peppermint leaves

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