A children`s cake tin with a capacity of 0.4 liters serves as the mold for this terrine. This is laid out generously with cling film so that it overlaps at the edges.
Season the pear juice with a little lemon, sugar and ground red peppercorns to taste. Warm up a little, stir in 3 sheets of softened gelatine and pour into the terrine dish. Let rest in the refrigerator for 3-4 hours.
Season grapefruit juice with lemon juice and sugar. Warm up a little, stir in 3 sheets of softened gelatine and pour onto the now firm pear jelly. Let the mold cool down in the refrigerator overnight.
Turn the contents out onto a plate and serve sliced on dessert plates. Decorate with matching pieces of fruit and mint leaves.
Of course, all other fruit juice combinations are also conceivable if they match each other in terms of color. It is important that only good fruit juices are used, preferably self-pressed or pureed. They should also have a strong taste, as some aroma is lost through the addition of gelatine.
This terrine can be served as an amuse gueule or as a gift between 2 courses if the completion of the next course still takes some time.
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