Food & Cooking Recipes Dessert & Treats Recipes Lemon Terrine with Lemon Confit and Mint Syrup 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Servings: 10 Serve each slice of this elegant gelatin with a scoop of lemon sorbet. Ingredients For the lemon gelatin 1 ¾ cups freshly squeezed lemon juice, (10 to 12 lemons) 4 packets powdered unflavored gelatin 1 cup sugar 8 to 10 mint leaves For the lemon confit 3 lemons, sliced into ¼-inch-thick rounds 1 ¼ cups sugar for the mint syrup 1 cup sugar 1 cup mint leaves Directions 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. Rate it Print