SUM­MER FRUIT JELLY TER­RINE

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus 4 hours re­frig­er­a­tion Cook­ing time 10 mins Serves 12

5 cups mixed sum­mer fruits (we used mango, cher­ries, nec­tarine, peach, rasp­ber­ries and pas­sion­fruit), plus ex­tra to serve

750ml wa­ter

¾ cup caster sugar

2 kaf­fir lime leaves, torn 1 stick lemon­grass, crushed 1 Tbsp pow­dered gela­tine Whipped cream and toasted

co­conut flakes, to serve

STEP 1 Line a 10 x 20cm loaf tin with plas­tic wrap. Cut fruit into 1.5cm pieces. Put in a large bowl and toss, then trans­fer to pre­pared tin.

STEP 2 Com­bine wa­ter, sugar, lime leaves and lemon­grass in a small saucepan and set over medium heat. Bring to a sim­mer and cook for 5 min­utes. Re­move from heat and strain through a sieve over a large jug.

STEP 3 Put gela­tine and 2 ta­ble­spoons cold wa­ter in a medium bowl, stir, then set aside for 2 min­utes.

Add 500ml of the lime syrup to the bowl and stir well to dissolve gela­tine, re­serv­ing re­main­ing syrup to serve. Pour mix­ture over fruit, then re­frig­er­ate for 4 hours, un­til firm. Slice and serve with whipped cream, toasted co­conut flakes, re­served lime syrup and fresh fruit.

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