My gelatin firmed up quicker than I expected so the whole thing was not as smooth as it should have been - I have to monitor the gelatin more carefully in order to add the fruit at the correct time. Adding some fruit to the bottom of the pan before pouring in the gelatin/fruit mixture would make the top more attractive, too. The top of mine was mostly a layer of gelatin so you couldn't see the colorful fruit very well (thus, no photo of the entire terrine :)).
Updated info for Citrus-Berry Terrine: Citrus-Berry Terrine - Revisited
And: best way to section citrus fruits...no waste and beautiful segmentss: Inside Out Way to Cut Citrus Fruits
Over the last week, I've made several other recipes from Around My French Table: Bok Choy, Sugar Snaps, and Garlic en Papillote, Cod and Tomatoes en Papillote, Recipe-Swap Onion "Carbonara" (served over linguine), and Paris Mushroom Soup. All were really good and easy...the fish en papillote was particularly fabulous and this is the third time I've made the mushroom soup because my son loves it so much.