Citrus Terrine in Jelly

📝 Ingredients

• 5 oranges (about 250 g each; 3 for the segments, 2 for the juice)
• 1 pink grapefruit (about 450 g)
• 4 clementines (about 80 g each)
• 7 gelatine leaves (2 g each)
• 50 g caster sugar
• 10 fresh mint leaves
• 400 g Greek yoghurt, 2% fat (to serve)
• 1 tbsp honey

🍴 Utensils

• Loaf tin (24 cm)
• Sharp paring knife
• Mixing bowl
• Colander
• Small saucepan
• Serrated knife

📖 Steps

1. Lightly moisten the inside of a 24 cm loaf tin (about 1.2 litres) and line it with cling film, leaving plenty overhanging the edges, then smooth out the creases with your fingertips: they would leave marks on the terrine when it is turned out.
2. Segment 3 of the oranges and the grapefruit: cut off the top and bottom, stand the fruit flat and remove the peel and all the white pith from top to bottom with a sharp knife, following the curve of the fruit.
3. Working over a large bowl, slide the blade along each side of the membranes to release the skinless segments. Then squeeze the leftover membranes in your hand to collect all the juice. Peel the clementines down to the flesh in the same way and cut them into 1 cm slices.
4. Drain all the fruit for 10 min in a sieve set over the bowl. Meanwhile, soak the gelatine in a large bowl of cold water and squeeze the last 2 oranges: you need about 400 ml juice in total, topped up with a little water if necessary.
5. Heat 150 ml of this juice with the sugar in a small saucepan over a medium heat until the sugar has dissolved and the juice is just steaming, without letting it boil. Off the heat, add the well-squeezed gelatine and stir until completely dissolved.
6. Pour this mixture into the rest of the juice, add the finely chopped mint and stir. Pour 1 cm of jelly into the bottom of the tin and chill for 15 min to set: this first layer stops the fruit from floating. Keep the rest at room temperature.
7. Arrange the fruit in tightly packed layers, alternating the colours (orange, grapefruit, clementine) and pouring a little jelly between each layer, then finish with the jelly: the fruit should be just covered. If it starts to set, warm it for a few seconds over a low heat.
8. Tap the tin on the work surface to knock out any air bubbles, fold the cling film over and leave to set in the fridge for at least 6 h, ideally overnight, until the terrine is very firm. Just before serving, mix the Greek yoghurt with the honey.
9. Turn the terrine out onto a plate, gently pulling on the cling film. Cut into 6 thick slices with a serrated knife dipped in hot water and wiped between each cut. Serve well chilled with a spoonful of honey yoghurt.