Fruit Terrine

Cut the grapes in half and remove the seeds

Cut the strawberries in half

Cut the figs into quarters and reserve the fruits separately

Make the gelatin: combine 2 tablespoons of water with sugar in a saucepan and heat over low until dissolved

Stir well to dissolve and let it cool

Dissolve the gelatin in the remaining water

Melt in a double boiler and pour into the mold

Remove from heat and stir vigorously

Add half of the lemon juice and white wine

Let it set in the refrigerator until firm to the touch

Make a layer of gelatin in an English trifle dish and refrigerate until starting to set

Drain well the fruits and arrange them over the gelatin

Make another layer of gelatin and return the mold to the refrigerator

Repeat the process until the mold is full

Gently tap the mold on a table to remove any air bubbles and for the gelatin to envelop all the fruits

Cover the mold with plastic wrap and refrigerate for 5 hours

Make the sauce: dissolve cornstarch in orange juice and combine with sugar, mint leaves, and remaining lemon juice

Cook over low heat until a smooth sauce forms

Turn out the terrine, serve with cold sauce, and garnish with fruits