California Fruit Terrine Recipe

• 4 pkt Unflavored gelatin
• 4 c. White grape juice
• 3 c. Sliced strawberries
• 2 x Kiwis, peeled and sliced
• 1 x Mango, peeled, thin wedges
• 1 x Papaya, peeled, thin wedges
• 1/4 c. Honey
• 1/2 c. Mayonnaise
• 1/2 c. Whipping cream, whipped
• 2 Tbsp. Fruit puree (raspberry) Mint sprigs Additional fresh fruit

1. To make terrine, soften gelatin in 2 c. grape juice.
2. Heat over low heat till dissolved.
3. Stir in remaining 2 c. grape juice.
4. Cold till slightly thickened.
5. Place 9-inch loaf pan in larger pan filled with ice cubes.
6. Pour small amount of gelatin mix in bottom of pan to create thin layer.
7. Arrange half of strawberry slices and all of kiwi slices in decorative pattern, handling kiwis as little as possible.
8. Allow to set.
9. Carefully, again without handling too much, arrange mango slices over surface to create another layer.
10. Spoon over more gelatin mix to cover fruit.
11. Again, allow to set.
12. Top with layer of remaining sliced strawberries.
13. Spoon over more gelatin mix to cover berries.
14. Allow to set.
15. Top with papaya slices.
16. Pour over remaining gelatin mix.
17. Refrigeratetill completely set.
18. To make dressing, blend honey, mayonnaise and whipped cream.
19. Add in fruit puree.
20. Unmold terrine onto serving platter and cut into slices about 3/4-inch thick.
21. Serve each slice with dollop of dressing.
22. Garnish with mint sprigs and more fresh fruit, if you like.

unflavored gelatin, white grape juice, strawberries, kiwis, mango, thin wedges, honey, mayonnaise, whipping cream, fruit puree

Taken from cookeatshare.com/recipes/california-fruit-terrine-97977 (may not work)