INGREDIENTS

INSTRUCTIONS

1. Using a paring knife, remove the skin and outer membrane from the
oranges. Carefully cut out each section from the membranes, catching
any juice in a small bowl as you cut. Reserve the sections. Squeeze
the juice from the membranes into the bowl. Strain the juice and add
enough fresh orange juice to equal 1 cup. Repeat with the grapefruit;
reserve the grapefruit juice for another use.
2. Place the water in a custard cup. Sprinkle with the gelatin and let
soften for 5 minutes. Add 1 tablespoon of the orange juice. Bring
about 1/2 inch of water to a simmer in a small skillet over medium
heat. Place the custard cup in the skillet. Reduce the heat to low
and stir the mixture until the gelatin is melted and the liquid is
clear. Pour into a small bowl.
3. Add the honey and the remaining orange juice. Stir until
well-blended.
4. Place 4 small round molds (such as coffee cups) on a work surface.
Take 1 mold and place alternating sections of the orange and
grapefruit very close together against the sides, leaving no space
between the sections so that the terrine will hold its shape. Place 7
blueberries in the center of the mold and fill with the juice
mixture. Repeat to fill the remaining 3 molds. Cover the molds with
plastic wrap and refreigerate for at least 45 minutes, or until the
gelatin has set.
5. To unmold the terrines, carefully wrap each mold in a very hot
towel, loosening around the edge of the terrine with a sharp knife as
it warms. Take care not to let the mold get too warm or the gelatin
will melt. Unmold each terrine onto a small chilled dessert plate.
Garnish with a sprig of mint.
Yield: 4 servings
This recipe copyright C 1998 The French Culinary Institute's Salute to
Healthy Cooking.
Converted by MC_Buster.
NOTES : From The French Culinary Institute's Salute to Healthy Cooking
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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