Excerpted from the Cookbook "Desserts 4 Today"

by Abigail Johnson Dodge www.abbydodge.com

CITRUS POMEGRANATE TERRINE

• 4 Grapefruits
• 4 large navel oranges
• 2 envelopes unflavored gelatin powder
• 1/4 cup pomegranate seeds

Have ready a 41/2 x 81/4-inch loaf pan. Make room in the fridge. Cut off the ends of the grapefruits and oranges. Position the fruit on one end and cut away all the zest and pith, following the fruits' contours. Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl. Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the juice to measure 1 3/4 cups; discard (or drink) the remainder.

Pour 3/4 cup of the juice into a small, heatproof bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is clear, 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly.

Add the pomegranate seeds to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices. Slowly pour the warm (not hot) gelatin liquid over the sections. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is set and then cover with plastic. Refrigerate until firm, about 6 hours, or for up to 2 days.

To serve, run a small knife between the gelatin and the pan and dip the bottom of the pan into warm water for about 1 minute. Invert onto a flat plate and shake gently to loosen the terrine. Cut into 1-inch slices.

Switch-Ins

In place of the pomegranate seeds, switch in the following:
fresh mint leaves, thinly sliced, 2 tablespoons

Gussy It Up

Serve with Double Whole Berry Sauce (recipe follows)
Garnish with fresh mint sprigs.
Use a combination of white and ruby red grapefruit.

DOUBLE WHOLE BERRY SAUCE

Rinse, dry, and hull 1 quart of strawberries and cut in half, if very large. Put the berries and 1/2 cup granulated sugar in a medium saucepan. Cook, stirring frequently, over medium-low heat, until the sugar is dissolved and the strawberries are juicy and tender. Slide the pan from the heat and stir in 1/2 pint raspberries and 1/2 teaspoon finely grated lemon or orange zest. Cool slightly or cover and refrigerate for up to 2 days until ready to serve. The sauce can be served warm or cold.

Makes about 1 1/2 cups