Lemon Terrine With Lemon Confit And Mint Syrup Recipes

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LEMON TERRINE WITH LEMON CONFIT AND MINT SYRUP



Lemon Terrine with Lemon Confit and Mint Syrup image

Serve each slice of this elegant gelatin with a scoop of lemon sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 3/4 cups freshly squeezed lemon juice, (10 to 12 lemons)
4 packets powdered unflavored gelatin
1 cup sugar
8 to 10 mint leaves
3 lemons, sliced into 1/4-inch-thick rounds
1 1/4 cups sugar
1 cup sugar
1 cup mint leaves

Steps:

  • For the lemon gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over, and let stand to soften, 5 minutes.
  • Bring sugar and 3 1/2 cups water to a boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice.
  • Pour 1/3 cup gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture. Cover; refrigerate until firm, 4 hours.
  • For the lemon confit: Heat oven to 300 degrees. 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 sugar. Pour over lemons. Bake until translucent, about 45 minutes. Let cool.
  • For the mint syrup: Bring sugar and 1/4 cup water to boil over high heat, stirring to dissolve sugar. Let cool to 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 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.

LEMON SIMPLE SYRUP



Lemon Simple Syrup image

Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

2 cups sugar
Zest from 1 lemon, plus 3/4 cup fresh lemon juice

Steps:

  • Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.

MINT LEMON SYRUP



Mint Lemon Syrup image

Provided by Claire Robinson

Categories     condiment

Yield 2 servings

Number Of Ingredients 5

1/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest
2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish
1 fresh mango, sliced
1 cup fresh berries

Steps:

  • In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
  • BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

FRESH LEMON SIMPLE SYRUP



Fresh Lemon Simple Syrup image

Infused lemon simple syrup s the perfect way to add a tangy and sour flavor to drinks and cocktails!

Provided by Leah Hall

Categories     Recipes

Time 35m

Number Of Ingredients 3

1/2 cup sugar
1/4 cup water
1/4 cup lemon juice

Steps:

  • Combine all ingredients in a small saucepan.
  • Heat over medium high heat until it starts to boil.
  • Pull off of heat, cool down.
  • Store in the fridge for up to 2 weeks.

Nutrition Facts : Calories 97 calories, Carbohydrate 25.3 grams carbohydrates, Fat .1 grams fat, Fiber .1 grams fiber, Protein .1 grams protein, SaturatedFat .1 grams saturated fat, ServingSize 1 oz, Sodium 3 milligrams sodium, Sugar 25.3 grams sugar

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