Put gelatin in a cup of cold water. Shots inside of the clay cups paste cling film. Peel oranges and grapefruits, divide them into slices, remove the white shell and grain.
Pour into the pan 20 ml of freshly squeezed orange juice, put on low heat, add the sugar and raisins. The juice is heated, add the vanilla. Leave to infuse for 30 minutes, then put on fire and add the squeezed gelatine. Stir until gelatin is completely dissolved, then add pomegranate juice.
Pour a little prepared jelly into the cup for pate, to the same place a handful of citrus, dried fruit and then a handful and so on until you fill the cup. Pour all the remaining jelly. Cover and refrigerate for a day.