INGREDIENTS

INSTRUCTIONS

Firstly make the jelly by bringing the water and the sugar to the  boil
and soak the leaves of gelatine in some cold water. When the  water had
boiled add the gelatine to the pan and mix gently. Pass  through a
sieve and place in a bowl and allow to cool until it is  just starting
to thicken.  While the jelly is cooling peel and slice the mango into
thin strips.  Remove the tops from all but 1/2 a punnet of the
strawberries leaving  the small ones left, then slice all the rest nice
and thin.  Line a terrine mould first with olive oil and then with
clingfilm and  place the vodka into the setting syrup. Spoon a little
of the jelly  in the base of the terrine and allow to set, then layer
each of the  fruits in layers with a little of the jelly to set each
layer. Then  in some the layers add a layer of fresh basil leaves set
with some  the jelly. Once the terrine is full of fruit top with a
layer of  jelly and place in the fridge and allow to set.  To make the
sauce: Place the water, sugar and lime juice in a pan and  bring to a
simmer. Slake the arrowroot in a little water and using a  whisk mix
little by little until a sauce consistency is obtained, but  not too
thick. Pass through a sieve and add the zest and allow to  cool.  Turn
the terrine out of the mould and remove the clingfilm. Slice the
terrine into 2cm thick slices and place in the center of the plate
with the sauce spooned around the edge.  Garnish with the remaining
small strawberries around the plates and  serve.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 49.3mg
Potassium: 1231.5mg
Carbohydrates: 71.6g
Fiber: 14.2g
Sugar: 56.9g
Protein: 8g