Jellied Raspberry And Vodka Terrine With Lime Syrup Food

RASPBERRY LIME TERRINE

Steps:

• In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve.

THE LUCY (RASPBERRY AND LEMON THYME VODKA COLLINS)

Steps:

• Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
• Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
• Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.

FRESH RASPBERRY JELLY

Steps:

• Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
• Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
• Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
• Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

JELLIED RASPBERRY AND VODKA TERRINE WITH LIME SYRUP

Steps:

• For the jelly terrine, place the sugar and water into a pan and bring to the boil.
• Meanwhile, soak the gelatine leaves in cold water in a small bowl.
• When the water has boiled, squeeze the water out of the gelatine, add to the pan and mix gently. Pass the mixture through a sieve into a bowl and allow to cool until it is just starting to thicken.
• Grease a terrine mould with oil, then line with cling film.
• Pour the vodka into the setting jelly mixture, then spoon a little of the jelly into the base of the terrine and allow to begin to set. Sprinkle in a layer of raspberries, then top with a little of the jelly and spread to fill the gaps between the raspberries. Add another layer of raspberries, then top with more jelly. Repeat the layers with the remaining raspberries and jelly, then smooth over the top. Place into the fridge to set for about an hour.
• For the lime syrup, place the sugar, lime juice and water into a pan and bring to a simmer. Dissolve the arrowroot in a little water and, using a whisk, mix it into the pan little by little until thickened to make a smooth sauce. Pass through a sieve into a bowl, stir in the lime zest and allow to cool.
• To serve, carefully turn the terrine out of the mould onto a plate and remove the cling film. Slice the terrine into 2cm/1in thick slices and place onto serving plates with the sauce spooned around the edge.