This refreshing dessert can be made with sliced green and/or red grapes instead of champagne grapes. You’ll need a 3- to 4-cup ceramic terrine mold. If you don’t want to layer the fruit to the gelee, the fruit will sink to the bottom and it will turn out fine.
ingredients
directions
Combine orange juice and lemon juice in a bowl.
Sprinkle with the gelatin.
Let stand for 2 minutes to soften.
Heat Sauternes and sugar in a small saucepan until sugar dissolves.
Stir in gelatin mixture
Stir until dissolved.
To make layers of the gelatin and fruit: pour about 2/3 cup gelatin mixture in the bottom of a 3 to 4 cup ceramic terrine.
Chill in the refrigerator for 20 minutes or until mixture starts to firm up.
Sprinkle some of the lemon segments and grapes on top.
Top with 3/4 cup gelatin mixture.
Refrigerate for 20 minutes longer.
Repeat with the remaining gelatin mixture and fruit, ending with the gelatin mixture.
Refrigerate until set, at least 3 hours.
Carefully, dip bottom of terrine in a pan of warm water for 30 seconds.
Unmold and slice.