Champagne Fruit Terrine

Directions

1. 1
   Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
2. 2
   Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
3. 3
   Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within 1/2 inch of the top of the pan, finishing with a citrus layer.
4. 4
   Dissolve gelatin in 1/2 cup of orange juice over low heat.
5. 5
   Beat sugar into remaining orange juice and champagne.
6. 6
   Gently rub the flowers of the mint over a plate to release the florets.
7. 7
   Add flowers and dissolved gelatin. Pour over fruit.
8. 8
   Chill in refrigerator at least 2 hours.
9. 9
   Unmold just before serving.