• 7 blood oranges
• 7 small navel oranges or Minneolas
• 1 lime
• 2 Tbsp. powdered gelatin
• 1/2 cup fresh orange juice (from about 1 large orange), strained
• 3 Tbsp. sugar
• 2 cups prosecco (we suggest Mionetto Prosecco Brut)
• 1 bunch mint

Peel and segment oranges and lime; coarsely chop lime segments.

Sprinkle gelatin over 2 tablespoons water in a small saucepan. Let stand for a few minutes to soften, then stir over low heat to dissolve. It should reach 115°; if heated past 150°, it won't solidify when cool.

Heat orange juice and sugar in a medium saucepan over medium-high heat until sugar has dissolved. Remove from heat; whisk in gelatin mixture. Add prosecco, and mix well.

In a 10" x 3 3/4" terrine mold, arrange a single layer of orange segments, alternating colors. Scatter some pieces of lime on top, and add just enough gelatin mixture to cover. Continue layering orange, lime, and remaining gelatin until terrine is full. Cover, and refrigerate at least 8 hours.

When ready to serve, shake mold and dip bottom in hot water for 30 to 40 seconds (you can also use a knife to loosen the edges). Invert terrine onto a serving platter and garnish with mint.