Dessert of the Week - Basil Scented Fruit Terrine  Add/Read Comments

The recipe is taken from Delicious! The Deli Cookbook by James Martin. He recommends a lime syrup as an accompaniment and includes the recipe but I really couldn't be arsed to make it despite making a special trip to see Mr Wait and Mr Rose for limes. The recipe also includes 3 tablespoons of vodka but I didn't bother with that either.

All well and good once tipped out. The problem, as you can see from the second picture, was on cutting. The blueberry layer squirted out the back. And the sides. Oh how we laughed.

Not.

Basil Scented Fruit Terrine
6 leaves of gelatine
500ml water
200g caster sugar
1 ripe mango
fresh fruit - raspberries, blueberries, blackberries
basil leaves

Line a loaf tin with cling-film leaving an ample amount to fall over the sides. Soften the gelatine in a little water to soften.

Bring the water to the boil and add the sugar. Stir until dissolved. Remove gelatine from the water and gently squeeze out any excess. Put in the sugar syrup and stir until dissolved.

Make a layer in the tin and leave to set. I put mine in the fridge each time, resting the tin in a little water. It sets eventually. Once set add a layer of fruit topped with the gelatine mix. Chill to set between layers. Mine, at random began with raspberries, then a layer of basil leaves followed by mango, blueberries, mango again and ending with blackberries.

The terrine really needs to set fully in the fridge overnight. Turning out is the easy bit. Cutting while retaining the shape and showing off the layers to full effect is more tricky.

This is my entry to Waiter; hosted this month by Johanna, The Passionate Cook. My turn to host and select a theme next month I think.