Layered Grape Terrine

• 3 envelope unflavored gelatin
• 1 c. green seedless grapes
• 1/2 c. sugar
• 2 1/4 c. red grape juice
• 2 1/4 c. white grape juice
• 1 c. sour cream
• 1 bag baby watercress or mAche
• red grapes

1. In 2-quart saucepan, sprinkle gelatin over 3/4 cup cold water; let stand 3 minutes to soften gelatin.
2. Meanwhile, cut each grape in half.
3. Stir sugar into gelatin mixture; heat over low heat 4 to 5 minutes, stirring until sugar and gelatin completely dissolve.
4. Remove saucepan from heat.
5. Pour 1/2 cup plus 2 tablespoons gelatin mixture into medium bowl; stir in red grape juice and grapes.
6. Stir white grape juice into remaining gelatin mixture in saucepan.
7. With wire whisk, stir sour cream into white-grape-juice mixture until smooth.
8. Ladle 1 1/2 cups red gelatin mixture into 9" by 5" metal loaf pan.
9. Freeze 25 to 30 minutes or just until firm.
10. Cover remaining gelatin mixtures; let stand at room temperature until ready to use.
11. Ladle 1 1/2 cups white gelatin mixture over red gelatin.
12. Freeze 25 to 30 minutes or until firm.
13. Ladle remaining red gelatin mixture into loaf pan; freeze 25 to 30 minutes.
14. Top with remaining white gelatin mixture.
15. Cover and refrigerate terrine at least 4 hours or until set.
16. To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water for a few seconds.
17. Remove pan from water.
18. Carefully insert small metal spatula around edge of pan to release gelatin.
19. Dry outside of pan.
20. Invert terrine onto platter.
21. To serve, cut into slices and serve with baby watercress or mAche.
22. Garnish with red grapes.

unflavored gelatin, green seedless grapes, sugar, red grape juice, white grape juice, sour cream, baby, red grapes

Taken from www.delish.com/recipefinder/layered-grape-terrine-2012 (may not work)