for the jelly:
7 gelatine leaves
500ml/18 fl oz of fresh orange juice
120g/4½oz of caster sugar
1 tablespoon of Cointreau (optional)
bunch of fresh mint - finely chopped

fhe fruit:
650g (1½lbs) mixed fruit of your choice: strawberries, raspberries, blackberries, cherries etc

METHOD

The jelly
Soften the gelatine leaves in cold water. Bring the orange juice and caster sugar to the boil in a pan, skim, then remove from the heat. Add the softened gelatine leaves, and the Cointreau (if you are using it). Stir for 30 seconds and strain. Put a small layer of jelly - ¼" thick - into the terrine, covering the bottom, add mint leaves along the base and allow to set in the fridge for approx 20 minutes. Place the remaining jelly over ice to cool down (do not let it set).

The terrine
When the initial layer of jelly has set, mix all the fruits together without bruising them, and place in the terrine so that they come to the top. Press down lightly so that there is as little space as possible between them. Pour the remaining jelly over the fruits, and add a little chopped mint. Cover the terrine with cling film, and refrigerate overnight (a minimum of 12 hours).

To serve
Dip the terrine into hot water for a few seconds. Run the blade of a hot knife down the sides of the dish, keeping the blade tight against the sides. Turn the terrine out and carve into slices. Serve with Llanfaes ice cream.

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