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1
Peel the mandarins with a sharp knife, making sure to remove the bitter white pith.
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2
Working over a strainer set over a bowl, cut between the membranes to release the segments.
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3
Remove the seeds and drain the mandarin segments on a paper towel-lined platter.
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4
Squeeze the juice from the membranes into the bowl and reserve the juice.
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5
Refrigerate the mandarins for 2 hours.
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6
In a small saucepan, combine the water, sugar, ginger and vanilla bean and bring to a boil.
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7
Reduce the heat to moderately low and simmer for 10 minutes.
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8
Stir the Triple Sec and gelatin into the reserved mandarin juice, then add it to the ginger syrup, stirring to dissolve the gelatin.
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9
Bring just to a boil, then strain the syrup through a fine sieve and let cool to room temperature.
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10
Stir in the mandarin segments.
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11
Line a 7 1/2 -by-3 1/2 -by-2 1/2 -inch loaf pan with plastic wrap, leaving plenty of extra plastic overhanging on all sides.
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12
Pour in the mandarins and syrup and lightly tap the pan to release any air bubbles.
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13
Cover loosely with the overhanging plastic and refrigerate until firm, at least 3 hours or overnight.
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14
Uncover and invert the terrine onto a plate.
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15
Remove the plastic.
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16
Cut the terrine in half crosswise and then halve each piece on the diagonal to form 4 triangles.
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17
Transfer to plates, garnish with mint leaves and serve.
