CHAMPAGNE AND CITRUS TERRAINE

12th November 2015

Michelin-starred chef Martin Wishart knows that when it comes to food, there’s always room for added luxury. Create one of Martin’s incredible desserts with our champagne of choice, Laurent-Perrier.

Is there anything better than champagne? The autumnal months have arrived and in a season of mulled wine and rich ports, the sweet, crisp taste of champagne will always be a firm favourite.

This time of year also calls for wholesome, comforting food to warm us up and prepare us for the colder months. What better way to end a rich meal than with a deliciously zingy champagne dessert?

The light, fizzing texture of this champagne and citrus terrine is exquisite and with Laurent- Perrier Champagne, there’s nothing quite like it. Easy to make and even better when prepared in advance, you’ll be madly in love with the fresh, rich and thrilling taste of delectable Laurent- Perrier. You could serve this terrine to friends or to the fiercest critics, it’s a dessert everyone will love.

LAURENT-PERRIER CHAMPAGNE AND CITRUS TERRINE
Serves 6

You will need

1 bottle of Laurent-Perrier Champagne
450g of caster sugar
10 leaves of gelatine
The juice of 1 lemon
The juice of 1 orange
10 oranges
10 pink grapefruits

Directions
Place the gelatine leaves in a bowl of ice-cold water and leave them for five minutes until completely softened. Pour the full bottle of Laurent-Perrier Champagne into a large saucepan with the sugar, lemon and orange juice and bring the mixture to the boil mixing well until all the sugar has dissolved and the mixture is smooth and no longer grainy. Remove the saucepan from the heat. Remove the gelatine leaves from water and squeeze out as much water as you can. Stir in the softened gelatine into the champagne mixture to dissolve and set aside away from the heat and allow to cool to room temperature.

Whilst the mixture is cooling, peel the oranges and grapefruits removing the skin and the white pith. Cut the segments from the fruit and set aside. Line a terrine pan with cling film as smooth as possible then pour in approximately 1cm of the jelly mixture into the terrine pan and transfer it to the fridge to set. Once this layer of jelly has set, lift the terrine out of the fridge and place a layer of fruit segments running in line with the terrine to create neat rows with the fruit segments all facing in one direction. Cover this layer of fruit with more of the jelly mixture and return to the fridge to set once again.

Repeat this process until the terrine is full finishing with a layer of the jelly mixture. If the jelly starts to set at room temperature in the pan whilst you’re waiting for the jelly in the fridge to set, gently heat the remaining mixture in the pan on the stove to create a liquid again.

Once the whole process is complete; place the terrine in the fridge to completely set before serving.

To serve
Lift the terrine out of the dish and unwrap the cling film. Warm a knife in hot water and slice the terrine approximately 2cm thick. Place slices lying flat on service plates. Dress the plates with a passion fruit coulis and thin shards of fresh mint and you’re ready to surprise your guests with a deliciously fizzing luxury dessert.

Visit the Restaurant Martin Wishart in Leith, The Honours in Edinburgh and Glasgow and Martin Wishart at Cameron House.

Michelin starred chef Martin Wishart guides you through a lighter than light summer mousse recipe that is perfect for a seasonal afternoon tea.

Michelin starred chef Martin Wishart talks us through this quick and simple fine dining recipe that you can re-create at home this summer.

This season we are proud to announce our exclusive partnership with one of the most distinguished Champagne houses in the world, Laurent-Perrier. Celebrate that all important purchase at the Laurent-Perrier Champagne bar at ROX in Glasgow, Edinburgh, Leeds and Newcastle.