Summer Fruit Jelly Terrine

Tue, 1 August 2017

Ingredients

500ml unsweetened fruit Juice

2  tablespoons honey/agave syrup

5 leaves of sheet gelatine

Method

1lb/450g mixed summer fruits (strawberries, raspberries, blue berries)

Line a 2lb/900g loaf tin with a triple layer of neatly positioned cling film.

First you need to soak your gelatine leaves in a bowl of cold water to soften the product. This process takes at least 10 minutes. Make sure the leaves are immersed in water.

Gelatine leaves are now readily available in all good supermarkets.

Pour the fruit juice into a large saucepan and add the honey/agave syrup

Heat carefully- keep an eye on it at this stage because you need it to be just shy of boiling point.

With a fine sieve strain the cold water off the gelatine leaves and give them a good shake to remove the excess water.

Add the gelatine into the warmed fruit juice. Whisk in the gelatine and make sure that it is all incorporated in the liquid.

Meanwhile slice the fruits as desired and put them into the previously lined loaf tin.

After 7-8 minutes pour the fruit mixture in on top of the summer fruits and transfer to the fridge to set for at least 4 hours but preferably up to 12 or more.

Remove from the fridge and serve immediately, slicing with a hot sharp knife for a perfect slice.