Champagne Fruit Terrine

Step 1: Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.

Step 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.

Step 3: Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within ½ inch of the top of the pan, finishing with a citrus layer.

Step 4: Dissolve gelatin in ½ cup of orange juice over low heat.

Step 5: Beat sugar into remaining orange juice and champagne.

Step 6: Gently rub the flowers of the mint over a plate to release the florets.

Step 7: Add flowers and dissolved gelatin. Pour over fruit.

Step 8: Chill in refrigerator at least 2 hours.

Step 9: Unmold just before serving.