Tropical Apricot,Loquat, and Raspberry Terrine

 

 

 

 

Simple Syrup (poaching liquid):

Ingredients:

Simple Syrup (poaching liquid):

3 cups sugar

7cups water

2 tbls. Ginger

juice of 1 lime orange zest

 

Procedure:

Add all ingredients, bring to boil then remove ginger before addingloquat for poaching.

 

Tropical apricot gelle:

Ingredients:

6 cups tropical apricot puree/juice

2cups sugar

2tbls. Sweet orange marmalade

 

Procedure:

Add all ingredients and bring to a simmer.

 

Poaching Loquats:

Procedure:

Peel loquats and de-seed and cut in half. Add loquats to simple syrupfor 15-20 min. or until soft.

 

Raspberry Gellee:

Ingredient:

12 oz. Frozen raspberry

3 tbls brandy

5 cups lehua honey

 

Procedure:

Bring to simmer

 

Sliceable Gellee:

 

1 pt of cold water to 6 oz powdered gelatin

 

 

 

Amount of gellee for each:

¼ for raspberry

¼ for simple syrup

½ tropical apricot

 

 

How we came up with this terrine idea:

 

We had a recipe for a plum and pear terrine but we decided to make ourown with the loquats we had. So, in the book culinary artistry we found noloquats but the dictionary definition for loquat is also known as the Japaneseplum. The loquat is pear shaped and the flesh is similar to the same fruit andwhen we looked up pear the general compatible flavors were ginger vanilla andlemon. For the plum the flavors were lemon orange cinnamon and apricot. So wesubstituted the tropical apricot for the apricot, and under apricot raspberrycame up as a compatible ingredient. When we poached the loquat we poached itwith ginger and the citrus zest. That was our thought process on the terrine.

 

 

Chef Instructor Paul Heerlein

Lorin Alani, 

Kalani Adams

                                                            HawaiiCommunity College- West Hawaii