Grapefruit Terrine Recipe

Serves 6. Grapefruit is suspended in Orange liquor spiked gelatin. This is an original recipe from a book called "Terrine". 6 grapefruit, 3 pink or red and 3 white, supreme. Plus 3/4 cups juice. 5 gelatin sheets 2/3 cups light brown sugar packed. 1/4 cups Contreau. 1/4 cups ground cinnamon. 1/8tsp kosher salt. Place grapefruit segment on an even layer of a double thick paper towels. Using more paper towels, gently press tops of segments to soak up excess juice. Remove top layer of paper towels and let grapefruit air dry for 1 to 2 hours. Line 6 8oz Ramekins with 2 layers plastic wrap, letting 2 inches hang over the edge. Arrange grapefruit in layers between Ramekins alternating colors and set aside. Place gelatin in a bowl and cover with cold water, let sit until soft, about 5 minutes. Meanwhile combine grapefruit juices and sugar. As well as the Contreau, cinnamon, and salt in a 2qt sauce pan and bring to a boil. Cook until sugar dissolves about 3 minutes. Remove from heat. Set aside. Squeeze the water completely free from the gelatin. Wisk into sugar mix until smooth. Divide evenly between Ramekins; chill until set at least 12 hours. To serve, unmold Terrine and peel off plastic wrap.