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1
Have ready a 4 1/2 x 8 1/2-inch loaf pan.
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2
Make room in the fridge.
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3
Cut off the ends of the grapefruits and oranges.
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4
Position the fruit on one end and cut away ail the zest and pith, following the fruits contours.
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5
Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl Squeeze the juice from the membranes into a 2-cup measure.
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6
Pour off enough of the juice to measure 1 3/4 cups; discard (or drink) the remainder.
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7
Pour 3/4 cup of the juice into a small, heatproof bowl and sprinkle the gelatin on top.
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8
Let sit until the gelatin is moist, about 3 minutes.
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9
Microwave until the gelatin is dissolved and the liquid is clear, 30 to 90 seconds.
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10
Add to the remaining 1 cup juice and set aside to cool slightly.
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11
Add the pomegranate seeds to the citrus sections and gently toss to combine.
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12
Pile the mixture evenly into the loaf pan, leaving behind any extra juices.
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13
Slowly pour the warm (not hot) gelatin liquid over the sections.
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14
Tap the loaf pan gently on the counter to release any air bubbles.
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15
Refrigerate until the top is set and then cover with plastic.
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16
Refrigerate until firm, about 6 hours, or for up to 2 days.
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17
To serve, run a small knife between the gelatin and the pan and dip the bottom of the pan into warm water for about 1 minute.
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18
Invert onto a flat plate and shake gently to loosen the terrine.
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19
Cut into 1-inch slices.
