Citrus-Berry Terrine - FFWD

Another lovely dessert thanks to FFWD! My whole family really liked this one. Raspberries, blueberries, and pieces of orange and grapefruit suspended in a juice-based gelatin. Light and very refreshing. For the juice, I used a combination of orange and grapefruit juices which I loved but everyone else requested that I only use orange juice next time. Also, the requested fruits for next time: orange sections, raspberries, blackberries, and strawberries.

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.