SUMMER FRUIT JELLY TERRINE
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
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.