Adapted from Jean-Luc Barnabet's Recipe for Fruits in Chablis Jelly

Fruits:
1 1/2 cups fresh strawberries
6 oranges
3 grapefruits

Mousse:
1/2 cup fresh lemon juice
grated rind of 2 lemons
2 eggs
scant 1/2 cup sugar
1 1/2 tablespoons butter, melted

Chablis jelly:
2 teaspoons gelatin
2 oz. sugar
zest of 1/2 orange thinly peeled
1 1/2 cups Chablis

1. To prepare the mousse:

In a bowl set over simmering water, place all mousse ingredients except the butter. Whisk vigorously until foamy (about 3 minutes). Add melted butter, whisking. Distribute mousse on bottoms of 8 dessert bowls.

2. To prepare fruits and jellied Chablis:

Place sugar and orange zest in food processor and process until zest is almost pulverized. Place in large saucepan with the Chablis and heat slowly. Sprinkle with the gelatin, and when gelatin is melted, heat and stir until sugar is dissolved. Do not boil. Remove from heat. Cool and refrigerate until liquid has begun to jell. Peel and section citrus fruits and let drain in a colander.

3. To assemble the dessert:

Place strawberries and citrus sections on top of the mousse and around sides of dessert bowls. Pour some of the not-quite-jelled Chablis over the fruit and refrigerate for one hour. Then cover with remaining Chablis and refrigerate until ready to serve— at least one hour.

This recipe was taken from Bare Barging in Burgundy.