Mandarin Orange Terrine

Peel the mandarins with a sharp knife, making sure to remove the bitter white pith. Working over a strainer set over a bowl, cut between the membranes to release the segments. Remove the seeds and drain the mandarin segments on a paper towel-lined platter. Squeeze the juice from the membranes into the bowl and reserve the juice. Refrigerate the mandarins for 2 hours.

In a small saucepan, combine the water, sugar, ginger and vanilla bean and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes. Stir the Triple Sec and gelatin into the reserved mandarin juice, then add it to the ginger syrup, stirring to dissolve the gelatin. Bring just to a boil, then strain the syrup through a fine sieve and let cool to room temperature. Stir in the mandarin segments.

Line a 7 1/2 -by-3 1/2 -by-2 1/2 -inch loaf pan with plastic wrap, leaving plenty of extra plastic overhanging on all sides. Pour in the mandarins and syrup and lightly tap the pan to release any air bubbles. Cover loosely with the overhanging plastic and refrigerate until firm, at least 3 hours or overnight. Uncover and invert the terrine onto a plate. Remove the plastic. Cut the terrine in half crosswise and then halve each piece on the diagonal to form 4 triangles. Transfer to plates, garnish with mint leaves and serve.