Citrus-Berry Terrine with Red Grapefruit

Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.

Heat the honey with fresh-squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.

Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith, and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.

Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.

To unmold the terrine, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.