Citrus Terrine with Candied Grapefruit Strips

1. 1

   With a sharp knife cut peel from fruits, including all white pith, and cut sections free from membranes.

2. 2

   Chop candied grapefruit strips.

3. 3

   Arrange fruit sections and candied grapefruit decoratively in a 1-quart nonreactive terrine or loaf pan.

4. 4

   In a cup sprinkle gelatin over 3 tablespoons cold water and let stand about 1 minute to soften.

5. 5

   In a small saucepan bring Muscat and sugar to a boil, stirring until sugar is dissolved, and boil 2 minutes.

6. 6

   Remove pan from heat and stir in gelatin mixture until dissolved.

7. 7

   Stir in remaining cup water and transfer mixture to a bowl set in a larger bowl of ice and cold water.

8. 8

   Cool mixture slightly, stirring occasionally.

9. 9

   Pour mixture slowly over fruit.

10. 10

    Chill terrine, covered, until firm, at least 4 hours, and up to 2 days.

11. 11

    Dip a thin knife in hot water and run knife around edge of terrine or loaf pan.

12. 12

    Dip terrine or loaf pan into a larger pan of hot water 3 to 5 seconds to loosen.

13. 13

    Invert a serving plate over terrine or loaf pan and invert terrine onto plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.