For Florida Citrus Terrine:
- 15 Florida oranges, peeled, seeded and sliced
- 9 Florida grapefruit, peeled, seeded and sliced
- 1 honeydew melon, peeled, seeded and sliced
- 40 fresh strawberries, stemmed and halved
- 6 packets Equal artificial sweetener or to taste, divided
- 275 g powdered gelatin
- 6 limes, squeezed
- 225 g orange blossom honey
- 750 ml water
For Short Crust:
- 450 g unsalted butter
- 170 g icing sugar
- 400 g cake flour
- 15 ml vanilla extract
- 1/2 teaspoon salt
- 30 g raspberry jam
- 170 g apricot glaze
To prepare the Florida Citrus Terrine, place orange slices in a terrine mould.Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.
Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved.Pour gelatin mixture over fruit in terrine mould. Refrigerate for several hours or until set.
Melt butter; stir in sugar.Add cake flour, vanilla extract and salt; stir just until smooth dough is formed.Place the dough on a baking tray lined with greased baking paper or silicone non-stick baking mat.Spread the dough to measure the same dimensions as the terrine mould.Bake at 180° C until light brown.Remove from oven; spread raspberry jam over Short Crust; cool completely.
Just before serving, heat apricot glaze over low heat just until melted. Unmould the terrine onto Short Crust pastry. Brush the terrine with apricot glaze.Cut into portions; serve immediately. Refrigerate leftovers.