Instructions: Pour 1/4 cup of the water into a saucepan and sprinkle in the gelatin; let soak for 1 minute. Add the remaining 1/4 cup water and stir over low heat for 5 minutes, or until the gelatin is completely dissolved.

In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier, and gelatin mixture. Pour into a 9 x 5 inch (23 by 13 cm) terrine or loaf pan and press down the fruit until it is compact and completely covered with the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48 hours before serving.

To make the coulis: In a food processor, puree the orange zest, orange flesh, and the simple syrup.

To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the coulis with 4 of the raspberries or dot it with cassis.

Makes one 9 x 5 inch terrine; serves 8

**Simple Syrup
In a small, heavy saucepan, combine 1 cup (8 oz/250 g) sugar and 1/3 cup (3 fl. oz/80 ml) water. Bring to a simmer over medium heat. Cook until the sugar has dissolved. Remove from heat and let cool. Pour into an airtight container. Cover and store in refrigerator for up to 6 months.

Makes about 1 cup (8 fl oz/250 ml)

NOTES : (Citrus Terrine with Orange Coulis)

A slice of this pretty, flavorful dessert makes a light and refreshing finish to a meal.

Bistro, Favorite Parisian Bistro Recipes

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