4 large pink grapefruits, skinned and cut
into segments with all membranes removed, juice reserved (1 cup)
1 tbsp agar powder
1 red jalapeno pepper, seeded and diced
1 tbsp chiffonaded fresh basil
1 tsp chiffonaded fresh mint
1 tsp minced fresh gingerroot
In a small
saucepan, combine 1 cup grapefruit juice with the agar powder. Stir
continuously to dissolve the agar. Bring to a boil, reduce the heat, and
simmer for 2-3 minutes. Set aside to cool to room temperature. In a large
bowl, combine the grapefruit segments, grapefruit-agar mixture,
jalapeno, basil, mint and ginger. Transfer the mixture to a 2.5 cup
terrine. Refrigerate overnight or for at least 4 hours before serving.
This will gel with cooling and can be served in 1/2 inch-thick slices.
Makes 2 cups
A beautiful presentation for this
appetizer would be to chill portions in individual martini glasses or
other crystal and serve garnished with fresh mint. Serve early in the
meal as an appetizer or between courses as a palate cleanser.