I made this colorful citrus terrine and avocado mouse the other day using several types of sweet citrus fruit, such as blood oranges, Cara Cara oranges, and ruby red, pink, and white grapefruits. It took me ages to prep it all, peeling and thinly slicing each segment of fruit, but it was quick to arrange. I set it with a few thin glazes of citrus infused gelatin. After it chilled and set I trimmed the edges and plated it with a cone of avocado mousse, topped by a strip of curled orange peel. The creaminess of the avocado was a nice counterpoint to the citrus. If you like to play with food you'd enjoy this book by famed French chef Michel Richard called Happy in the Kitchen: The Craft of Cooking, the Art of Eating.
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