STRAWBERRY & ROSE TERRINES WITH WATERMELON GRANITA

Prep: 15 mins. Cooking: 10 mins + setting. Serves 4. 1 punnet (250g) strawberries, hulled, thinly sliced widthways

4 organic white roses, petals only* Watermelon granita 50g caster sugar

1 tsp rosewater

400ml strained watermelon juice Strawberry jelly 1 punnet (250g) strawberries, hulled ¼ cup (55g) caster sugar

4 sheets titanium-strength gelatine,

softened in cold water for 5 mins

1 To make granita, place sugar, rosewater and 50ml water in a saucepan over medium heat; bring to the boil, remove from heat and cool completely. Add watermelon juice, pour into a shallow tray. Freeze 3 hrs, frequently scraping with a fork until crystals form.

2 To make jelly, puree strawberries in a food processor until smooth, then strain through a fine sieve. Place juice, sugar and 1 cup water in a saucepan over medium heat. Cook, stirring, until sugar dissolves.

Squeeze excess water from gelatine, add to pan, stir to dissolve, then strain.

3 To assemble terrines, lightly grease 4 ¾-cup capacity dariole moulds, pour 1 tbsp jelly mixture into each and refrigerate 10 mins until set. Cover with strawberry slices, spoon another tablespoon of jelly mixture over and refrigerate a further 10 mins or until set. Top with rose petals and another tablespoon of jelly. Continue alternating, setting each time, until jelly is used (you may not use all the fruit or petals), then refrigerate 2 hrs or until jelly is completely set.

4 To serve, dip terrines briefly in hot water, then invert onto plates, with watermelon granita on the side. *NOTE Be sure to buy organic, unsprayed flowers for use in cooking. They’re available online and from select garden centres.