REFRESHING ORANGE TERRINE
From Simon King, chef/proprietor at restaurant 1861 in Cross Ash near Abergavenny
Ingredients
12 oranges
Gelatine or alternative gelling agent Sugar to taste
Grande Marnier, optional
Method
also to taste and
Segment the oranges (i.e. peel and cut out the segments with a sharp knife, which will ensure that you leave the pith behind), place them in a colander over a bowl to catch the orange juice.
Measure the juice and heat gently, adding your required gelling agent (they all suggest different amounts on the packets).
Sweeten to taste with sugar and finish with a splash of Grande Marnier.
Line a terrine mould with clingfilm and add a layer of the jelly mixture, lay the segments over the top and continue until your mould is full of jelly and segmented layers.
Lay a sheet of clingfilm over the top to push out any air bubbles and place in the fridge to set overnight.
The next day, turn out and slice using a smooth sharp blade, serve accompanied by passion fruit sorbet, vanilla ice cream or fresh cream.
STRAWBERRY AND MASCARPONE CHEESECAKE
From Simon King, chef/proprietor at restaurant 1861 in Cross Ash near Abergavenny
Ingredients For the base:
100g digestive biscuits 75g unsalted butter
For the cheesecake mix: 250g mascarpone cheese 125g ripe strawberries 125mls double cream 60g caster sugar
Method
Place the digestive biscuits into a bowl and, using the end of a rolling pin, crush into biscuit crumbs.
Melt the butter and mix into the crushed biscuit crumbs. Press the mixture into the bottom of your moulds and place into the fridge to set.
To make the cheescake, hull the strawberries and mash with a potato masher or a ricer. Mix the strawberry pulp with the mascarpone cheese.
Whip the cream and sugar to a soft peak and fold into the mascarpone mix. Spoon the mixture into moulds and refrigerate for three or four hours.
Remove from the mould and decorate with fresh strawberries and serve with cream, chocolate ice cream or strawberry sorbet.