It’s pretty easy to do. Take a couple of grapefruit (pink, perhaps) and a couple of oranges (including blood orange, if you find one) and peel. Then cut the segments from the membranes. (See this demonstration, if you’re not sure how.) Sure to make the “thread” more than one filter on top of a container to catch the juice. Squeeze the juice from the remaining skeleton and add to bowl. Remove seeds.

Sweetness and flavor, add Grand Marnier to the juice – to taste, but not too much – and pour the liquid into a measuring cup to I can calculate the amount of gelatin to use. If the fruit is not too sweet, consider adding a little sugar syrup.

Contains a sheet of gelatin for every half cup of liquid, this is about a quarter of an envelope of powdered gelatin, but I recommend the gelatin sheets because they are much easier to use and seem to keep forever Combine the liquid and the segments of citrus in a container. At this point, the dessert can be built into a full gel cheap or you can mix in a pretty glass bowl or individual dishes. Cover and refrigerate overnight. Garnish with thin threads terrine of citrus peel, either raw or simmered in a mixture of sugar water for a few minutes.

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