Nacho Mama's Fruit 'n' Jell-O Mold

I was sold when I read Dorie's comment: "...the French accept gelatin with the same equanimity with which they accept salt and pepper: as just another ingredient."  Indeed. The full-size color photo helped. Citrus-Berry Terrine, page 399 in Around My French Table, is the French Fridays With Dorie selection of the week.

 Buy a bunch of fresh berries, some citrus, OJ and a box of unflavored gelatin. Presto. She advises that waiting for the (refrigerated) primary gelatin mixture to resemble the texture of egg whites might take about 2 hours. Mine got there much quicker. I wasn't watching very closely. I had a solid rubber disc in the bottom of my bowl.  Oops. That bodes the question: Can one dissolve the set gelatin by re-heating it? I decided not to bother looking it up. I started again. That must be why there are 4 packets of gelatin per box.

 I un-molded the finished product the next day. Perfection. Trust me, this does not begin to resemble what I grew up with- that can of Del Monte Fruit Cocktail in the strawberry Jell-O. (The cherries and the grapes were my favorite, topped with Cool Whip!) These flavors and textures are really refreshing. 
This dish is good enough to stand on it's own.
Pun intended.

Check out http://www.frenchfridayswithdorie.com/ to see how the other Doristas fared with their gelees.

Hubby and I had Roasted Salmon and Lentils, from page 300, that evening. If you've considered trying that one, it's absolutely delicious. Definitely guest-worthy. I'm including a photo since Dorie didn't!