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
- 10 ounces powdered gelatin
- 6 limes, squeezed
- 8 ounces orange blossom honey
- 26 ounces water
For Short Crust:
- 1 pound unsalted butter
- 6 ounces confectioner’s sugar
- 14 ounces cake flour
- 1/2 ounce vanilla extract
- 1/2 teaspoon salt
- 1 ounce raspberry marmalade
- 6 ounces apricot glaze
Place orange slices in a terrine mold. 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 mold. 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 sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350F until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.
Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers.