RED BERRY JELLY TER­RINE

The Star Early Edition - - ANGELA DAY VERVE -

Serves 8-10

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.

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