Servings: 6 to 8
Pour 3/4 cup of the juice into a small, heatproof measuring cup or 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, about 30 to 90 seconds. Add to the remaining 1 cup juice and set aside to cool slightly, stirring occasionally.
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 wrap. Refrigerate until firm, about 6 hours, or for up to 2 days.
To serve, run a small knife between the gelatin and the loaf pan and dip the bottom of the pan into warm water for about 1 minute. Quickly invert onto a flat serving plate and shake gently to loosen the terrine. Cut into 1-inch slices.
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This was a very nice, fresh jello recipe, everyone enjoyed it. We served it with dinner in place of our normal holiday jello and it was almost gone at the end of the meal,
I made this for Christmas dinner and thought it was fantastic. It would be perfect for a brunch as well. Segmenting the fruit took a little while--so figure the prep time into your schedule. I added a little brown sugar because my citrus wasn't very sweet. It got rave reviews from my guests and looked so bright and cheery on the serving platter! The only downside was that it was a little runny--maybe that was the sugar addition--despite chilling overnight. I would definitely make this again.
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