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Fruit Terrine, California

List of Ingredients

 4 packages Unflavored gelatin
 4 cups White grape juice
 3 cups Sliced strawberries
 2 Kiwis, peeled and sliced
 1 Mango, peeled, cut into thin wedges
 1 Papaya, peeled, cut into thin wedges
DRESSING:
 1/4 cup Honey
 1/2 cup Mayonnaise
 1/2 cup Whipping cream, whipped
 2 tablespoons Fruit puree (raspberry)
 Mint sprigs
 Additional fresh fruit



Recipe

TO MAKE TERRINE:
1. Soften gelatin in 2 cups grape juice. Heat over low
heat until dissolved. Stir in remaining 2 cups grape juice. Cool until slightly thickened.

2. Place a 9-inch loaf pan in a larger pan filled
with ice cubes. Pour small amount of gelatin mixture in bottom of pan to form thin layer. Arrange half of strawberry slices and all of kiwi slices in a decorative pattern, handling kiwis as little as possible. Allow it to set.

3. Carefully; again without handling too much, arrange
mango slices over surface to form another layer. Spoon over more gelatin mixture to cover fruit. Again, allow it to set.

4. Top with layer of remaining sliced strawberries. Spoon over more gelatin mixture to cover berries. Allow it to set.

5. Top with papaya slices. Pour over remaining gelatin mixture. Chill until completely set.

TO MAKE DRESSING:
1. Blend honey, mayonnaise and whipped cream. Add fruit
puree.

2. Unmold terrine onto serving platter and cut into slices about 3/4-inch thick. Serve each slice with dollop of dressing.

3. Garnish with mint sprigs and more fresh fruit, if desired.

From 1992, The Los Angeles Times

Serves 8