For an easy and beautiful plated dessert, top a slice of store-bought pound cake with a slice of Ambrosia Terrine and a dollop of whipped cream. Prep: 30 minutes; Cook: 10 minutes; Chill: 3 hours.

Recipe by MyRecipes May 2008

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Credit: Ray Kachatorian

Recipe Summary test

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9- x 5-inch loaf pan with plastic wrap, and chill. Peel and section oranges, squeezing membranes and reserving juice in a separate bowl. (Every drop of juice counts.) Mix together orange sections and next 3 ingredients.

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  • Combine freshly squeezed orange juice with additional orange juice to make 2 cups, and boil with sugar in a saucepan. In a separate bowl, sprinkle gelatin over 1 cup additional juice, and let soften 1 minute. Pour boiling orange juice into gelatin mixture, and whisk until gelatin has dissolved.

  • Pour orange-coconut mixture into prepared loaf pan. Cover with juice mixture, cover with plastic wrap, and chill at least 3 hours. Slice terrine, and serve immediately.

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