INGREDIENTS

INSTRUCTIONS

SAUCE
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.
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