Terrine of melon and red fruits
- 2 Melon
- 1 Orange
- 1 Citron
- 250 g Strawberry (small)
- 250 g Raspberry
- 100 g Granulated sugar
- 5 leaves Gelatin
- Cut the melons in half. Remove the seeds. Take the flesh with a spoon. Mix it finely with the sugar, the juice of the orange and the lemon juice, to obtain about 60 cl of coulis.
- Put the gelatin sheets to soften in a bowl of cold water. Pour half of the melon coulis into a saucepan. Heat over low heat. At the first tremors, remove from the fire. Melt the well-pressed gelatin in your hands. Gradually add the remaining coulis while whisking.
- Pour a bottom of this cooled but still liquid melon jelly into 6 verrines or into a 22 cm long silicone terrine (or a 24 cm cake mold). Spread a quarter of the mixed red berries. Take 10 minutes in the refrigerator then cover with melon jelly. Continue in alternating layers. Reserve at least 6 hours in the refrigerator. Serve in verrines or unmold and slice.