Terrina Helada Roja con Jamaica

  1. TO MAKE THE PINK GRAPEFRUIT, combine the water and sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved.
  2. Remove from the heat and let cool slightly.
  3. Whisk in the juice and refrigerate until completely cool.
  4. Freeze in an ice cream maker according to the manufacturers instructions.
  5. Divide the frozen sorbet in half and freeze in separate containers.
  6. TO MAKE RASPBERRY SORBET, combine the water and sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved.
  7. Remove from the heat and let cool slightly.
  8. Puree the raspberries with the lime juice in a blender, strain through a fine-mesh sieve, pressing to extract as much juice as possible, and discard the seeds.
  9. Whisk in the cooled syrup and refrigerate until completely cool.
  10. Freeze in an ice cream maker according to the manufacturers instructions.
  11. Divide the frozen sorbet in half and freeze in separate containers.
  12. TO MAKE THE HIBISCUS COMPOTE, combine the hibiscus flowers, water, sugar, and vanilla bean (scrape with the tip of a knife and add it with the pod) in a pot.
  13. Bring to a boil over medium heat and cook until reduced to 4 cups, 20 to 25 minutes.
  14. Remove from the heat and let steep for 30 minutes.
  15. Remove the vanilla bean and reserve for another use.
  16. Sprinkle the gelatin over the water and let stand for a couple of minutes to soften.
  17. Stir to combine, strain, reserve 1 cup of the flowers, and let cool completely (add a bit more water to make 4 cups if youve reduced it too much).
  18. TO MAKE THE CANDIED HIBISCUS, lay the reserved hibiscus flowers on a rack to dry for 1 hour.
  19. Combine the water and 1 cup of the sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved and the syrup has thickened, about 5 minutes.
  20. Remove from the heat and let cool slightly.
  21. Add the hibiscus flowers, stir to combine, and lay on a rack to dry for 1 hour.
  22. Toss with the remaining 1/2 cup sugar and allow to set.
  23. (This can be made ahead of time and stored in an airtight container in a dry area for up to 3 days.)
  24. To assemble the terrine, lightly oil a 12 by 4 1/2 by 3-inch loaf pan and line the bottom and sides with plastic wrap (use 2 or 3 pieces, if necessary), leaving about 3 inches overhanging all around.
  25. Freeze for 15 minutes.
  26. Thaw one of the grapefruit sorbet containers in the refrigerator until you can spread it but it is still frozen, about 30 minutes.
  27. Scoop it into the prepared pan and spread in an even layer using an offset spatula.
  28. Freeze until firm.
  29. Meanwhile, thaw one of the raspberry sorbet containers in the refrigerator in the same manner.
  30. Spread in an even layer, freeze until firm, and repeat the process once more, alternating flavors.
  31. When the last layer of sorbet is spread, cover the whole thing with the plastic wrap that was overhanging and freeze overnight (this can be made up to 1 week in advance).
  32. When ready to serve, unwrap the top and invert the pan onto a chilled serving dish.
  33. Allow to sit for a few minutes so it thaws out enough for you to remove the pan (you could also dampen a cloth with hot water, wring it out, and place it all around for a minute or so).
  34. Peel off the plastic wrap and slice into the desired thickness (you can slice these ahead of time, placing a piece of parchment paper between each slice and storing in an airtight container in the freezer).
  35. To serve, put some of the mixed berries on a plate, lean or rest a slice of terrine on top, and scatter with a couple of candied flowers.
  36. Pass the compote at the table.

water, sugar, pink grapefruit juice, water, sugar, fresh raspberries, freshly squeezed lime, hibiscus flowers, water, sugar, vanilla bean, unflavored gelatin, compote, water, sugar, mixed berries

Taken from www.epicurious.com/recipes/food/views/terrina-helada-roja-con-jamaica-384231 (may not work)

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