Tropical Mango Terrine

Directions

1. For the grape layer, sprinkle 1 tablespoon gelatin over 1/4 cup water in small saucepan; let stand 3 minutes. Stir in 1/4 cup sugar. Heat mixture over medium-low heat, stirring, 1 to 2 minutes, until gelatin and sugar are completely dissolved (do not boil).

2. Pour mixture into a medium bowl. Stir in grape juice, seltzer, and 1 tablespoon liqueur. Set the bowl in a larger bowl filled with ice water and chill, stirring often, until mixtures reaches the consistency of unbeaten egg white, about 15 minutes.

3. Fill a 9-inch square baking pan halfway with uncooked rice. Coat a 1-quart loaf pan with vegetable cooking spray. Arrange loaf pan in rice so that it is tilted at a 45 degree angle.

4. Remove grape-mixture bowl form ice. Stir in mango and strawberries. Pour mixture into the loaf pan (the mixture should be at a 45 degree angle). Refrigerate just until set, about 25 minutes (top should feel tacky).

5. For the mango layer, sprinkle 1 tablespoon gelatin over 1/4 cup water in small saucepan; let stand 3 minutes. Stir in 1/4 cup sugar. Heat mixture over medium-low heat, stirring, 1 to 2 minutes, until gelatin and sugar are completely dissolved (do not boil).

6. Combine dissolved gelatin, mango nectar, and 2 teaspoons lime juice in medium bowl. Set the bowl in ice water and chill, stirring often until mixture reaches the consistency of unbeaten egg whites, about 15 minutes. Remove from ice.

7. Remove the loaf pan from the rice; place on countertop. Slowly pour mango layer over grape layer. Cover pan and refrigerate at least 6 hours or overnight. Makes 8 servings.

8. For the strawberry sauce, puree thawed frozen strawberries, 2 teaspoons raspberry liqueur, and 1/2 teaspoon lime juice in a blender.

9. To unmold the terrine, dip the pan quickly into a bowl of hot water. Place a serving platter over top of pan; invert. Unmold. Garnish with mango, strawberries, and kiwi fruits. Serve with sauce.