Loquat, Poha berry, TreeTomato and Lulo Fruit Terrine

Brandon Uchida

Keoni Goo  

Terrine lined with plastic

3 lbs Lulo,

5 lbs Loquat 

1 lb Poha berries

1 cup Tree tomato sauce

Simple syrup

2 tbs. Honey

Gelatin

 

Make simple syrup andreserve.

3-cups sugar

7 cups water

2 tbs. Ginger

juice of one lime

Add all ingredients, bringto boil, remove ginger and set aside.

 

Prepare each of thefollowing fruits first.  Then add thegelatin as noted at ¾ oz per pint of liquid.  Once the gelatin and liquids are combined, begin to layer terrinewith liquids and reserved fruits, one layer at a time.  Avoid air bubbles.  As each layer cools and gels, add the next layer.  Chill until service and slice and garnishwith a sherbet or a cookie.

 

Halve, de-seed and peelloquat.  Poach in warm simple syrup 20minutes. Separate and reserve fruit from the syrup, then combine syrup withgelatin.

 

Peel Lulo and puree inrobo-coup.  Add honey to taste.  Combine the puree with gelatin.

 

The  Poha berries were warmed lightly and some wholeberries and reserved. The rest were pureed and then combined with the gelatin.

 

Tree tomato sauce came froma previous recipe and was combined with gelatin.

 

Tree Tomato sauce

 

ChefPaul Heerlein, Allan Rey Antonio and ,Evie

 

6oz Ginger

4cups White wine

36oz Passion Orange

1orange Zest

3qt Lemon, Lilikoi, Pineapple juce

2tsp Brown cloves

1tbs All spice

22lbs Tree tomato

 

Procedure:

1.    Insauce pan, add white wine and ginger and reduce by half.

2.    Addall remaining items except Tree tomato and reduce half way

3.    AddTree tomato and reduce to desired consistency.