For the terrine
Place the sheets of gelatine to soak in cold water.
Heat a little juice in a saucepan and when it comes to the boil, add the sugar and the drained gelatine.
Leave it to cool, and, when lukewarm, mix in the rest of the juice.
Ill a rectangular mould with layers of orange and mandarin segments and the juice mixture.
Put it into the fridge to chill for 24 hours.
Assembly of the dessert
Cut a slice of the orange and mandarin terrine and put it on a plate.
To one side of the plate arrange the QuelyBon.
Finally decorate the dish with the grated QuelyBon, the orange and mandarin zest and some peppermint leaves.