- Serves: 8
- Cook Time: 10 minutes
- Prep Time: plus 4 hrs for jelly to set
- Effort: hard
For the terrine
- 12 sheets leaf gelatine
- 450 g caster sugar
- 1 litres water
- 2 mango
- 3 punnet strawberries
- 3 tbsp vodka
- 2 punnet raspberries
- 2 punnet blueberries
- 20 g leaves basil
For the sauce
- 150 ml water
- 4 fresh lime juice
- 4 lime zest
- 2 tsp arrowroot
1. Soak the gelatine in cold water until soft.
2. Place the sugar and water in a saucepan and stir over a medium heat until the sugar has dissolved. Increase the heat and bring to the boil. Remove the saucepan from the heat; squeeze the excess liquid from the gelatine leaves and stir into the sugar mixture until dissolved.
3. Pass through a sieve and place in a bowl. Leave to cool until it is just starting to thicken.
4. While the jelly is cooling peel and slice the mango into thin strips. Remove the tops from all but half a punnet of the strawberries, leaving the small ones whole. Slice all the rest thinly.
5. Line a terrine mould with olive oil and then cling film.
6. Pour the vodka into the setting syrup. Spool a little of the jelly into the base of the terrine and allow to set. Layer each of the fruits with a little of the jelly to set each layer. In some of the layers add a layer of fresh basil.
7. Once the terrine is full of fruit, top with a layer of jelly and place in the fridge and allow to set.
8. To make the sauce place the water, sugar and lime juice in a pan and bring to a simmer. Slake the arrowroot in a little water and using a whisk mix little by little until you have a sauce consistency.
9. Pass through a sieve and then add the zest and allow to cool.
10. Turn the terrine out of the mould and remove the cling film. Slice the terrine into twoee cm thick slices and place in the centre of the plate with the sauce spooned around the edge. Garnish with the remaining small strawberries around the plates and serve.
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