This sophisticated gelatin dessert is molded in a loaf pan and served in slices. Vanilla, spices, and sweet wine add complexity. If you wish, replace the wine with orange or apple juice.
Place an 8 1/2 x 4 1/2-inch (6-cup) loaf pan or terrine in the freezer until needed. Working over a bowl and using a very sharp knife, remove both the skin and the white pith from:
5 navel oranges
2 pink grapefruits
Cut between the membranes to release the fruit sections. Pick out any seeds and drain the fruit in a sieve set over a bowl. Pour the juice into a measure, then add to make 2 cups exactly:
Let stand for 5 minutes to soften. In a saucepan, combine the citrus juice with:
1/2 cup sugar
1 3-inch cinnamon stick
4 whole cloves
1/2 vanilla bean, split lengthwise (optional)
Slowly bring to a bare simmer over very low heat. Remove from the heat, add the gelatin, and stir for 1 minute to dissolve the gelatin thoroughly. Let stand for 30 minutes, then strain into a bowl and let cool to room temperature. Stir in:
3/4 cup muscatel or other sweet white wine
1 teaspoon vanilla if not using the bean
Pour about one-quarter of the gelatin mixture into the frozen pan and refrigerate until completely set. Arrange a row of grapefruit sections against one of the long sides of the pan, placing the sections lengthwise, that is, end to end. Next to this, leaving a space of about 1/4 inch between the lanes, arrange a row of orange sections in the same manner. Repeat, alternating the fruits, until the layer is covered, using about half of the sections. Carefully spoon enough gelatin over the sections to cover them, then refrigerate until completely set. Now make another layer of citrus sections in the same manner but start this time with orange sections. Cover with gelatin and refrigerate until completely set. Spoon any remaining gelatin over the top. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to 3 days. Dip the pan for a few seconds into very hot water, then invert onto a plate. Slice with a sharp knife dipped in hot water. Serve with:
