Citrus Terrine

How to Cook Citrus Terrine

1. Peel the orange. Cut it into wedges along the white membranes trying to avoid those. Transfer the wedges to a bowl.
2. Do the same with the grapefruit, tangerine, and lemon. Add these wedges to the same bowl as the orange ones. Set aside.
3. Add water to a smaller bowl. Submerge the gelatin sheets and let them dissolve.
4. Pour the wine into a pot over low heat. Add the peach champagne, star anise, and sugar. Cook and stir until it starts to boil. Add the dissolved gelatin and let cool at room temperature.
5. Line a loaf pan with plastic foil and transfer the citrus wedges to it. Pour the wine mixture over them and refrigerate for 4 hours.