RED BERRY JELLY TERRINE
500ml water 80ml castor sugar 100ml elderflower cordial 60ml lemon juice 30ml gelatine 60ml water 250g fresh raspberries 300g cherries, pitted 60ml pomegranate rubies
250g blueberries Combine the water and sugar in a pot and bring to the boil. Simmer for 2 minutes.
Remove from the heat and add the cordial and lemon juice.
Sprinkle the gelatine over the water and leave it to become absorbed. Microwave on full power for 10 seconds until dissolved. Stir into the cordial mixture. Set aside to cool completely.
Sprinkle the raspberries into a 11 x 30cm loaf tin. Pour over enough cordial mixture to cover. Place in the freezer until set.
Scatter over the cherries and pomegranate seeds and cover with more cordial mixture. Put in the freezer to set.
Finally, scatter over the blueberries and the remaining cordial mixture.
This time, put the loaf into the fridge and leave to set.
To turn the terrine out, dip the loaf briefly in a basin of hot water and turn on to a serving plate. Note: Elderflower cordial is available at Thrupps. If it is not available, use clear grape juice instead.