Citrus Terrine

• 12 cup sugar
• 1 (1 1/2 teaspoon) packet unflavored gelatin
• 3 whole star anise
• 2 cinnamon sticks
• 1 pink grapefruit
• 2 red grapefruits, I prefer Ruby Reds
• 2 white grapefruits
• 2 navel oranges
• 2 tangerines

1. In a small saucepan, combine the sugar, star anise, cinnamon and 1-1/4 cups of water.
2. Bring to a boil over med-high heat then reduce to a simmer and cook 5 minutes.
3. Remove from heat and allow to cool.
4. Carefully remove peel, pith and outer membranes from all the fruit.
5. Working over a sieve or strainer set over a large bowl, slice each segment of pulp from the membranes.
6. Reserve juice for another use.
7. Being careful not to break the sections, remove seeds and transfer to another bowl.
8. Strain cooled syrup into a medium bowl and sprinkle the gelatin over it and allow to dissolve about 2 minutes.
9. Return to saucepan and cook over low heat until gelatin has fully dissolved.
10. Remove from heat and cool.
11. Coat a 4-1/2 x 9" loaf pan with cooking spray and line with plastic wrap.
12. Allow 6" overhang on all sides.
13. Fill the mold with the citrus segments.
14. Press firmly on the fruit, tilt the pan and drain the excess juice.
15. Pour gelatin mixture over fruit, shaking gently, so mixture runs into the corners.
16. Carefully fold the plastic over the top and chill until set, about 6 hours over overnight.
17. To serve:.
18. Unfold plastic; place platter on the top.
19. Carefully invert both; remove pan, holding plastic in place on platter.
20. Remove the plastic.
21. Slice and serve.

sugar, unflavored gelatin, star anise, cinnamon sticks, pink grapefruit, red grapefruits, white grapefruits, oranges, tangerines

Taken from www.food.com/recipe/citrus-terrine-134093 (may not work)