About this recipe:Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients
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Method Prep:30min › Extra time:4hr30min › Ready in:5hr
Slice the cooked beetroot finely, segment the grapefruit.
Dissolve 3 gelatine leaf into a dish with cold water for 10 to 15 minutes.
Boil 500ml of calvados and add your gelatine leaf and whisk to dissolve completely
In your terrine dish add a layer of beetroot and another one with the grapefruit segment till the terrine is complete,poor the calvados over the terrine and press down for the liquid to penetrate the mixture and rest in the fridge for about 3 to 5 hours
use cling film or non stick terrine dish for the terrine to come out easly this dish can be served with a light lemon vinaigrette or a watermelon salsa