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This recipe is classed as intermediate

Rating 3.43 / 5 (30 votes)

Prep time:
1 hr, plus overnight setting
Cook time:
15 min
Serves 6

Summer berries in a fragrant quivering jelly make this a light and elegant dessert from James Martin


1. Line a 1kg terrine mould or loaf tin with cling film, allowing lots of cling film to fall over the sides. Place the gelatine leaves in a bowl of cold water to soften.

2. Meanwhile, bring the 500ml water to the boil in a saucepan and add the sugar. Stir until the sugar is dissolved.

3. Pour away the water from the softened gelatine and lightly squeeze out any excess water. Slip the wet sheets into the hot sugar syrup and stir for a few seconds until dissolved. Add the vodka, then transfer into a jug.

4. Pick through the strawberries and raspberries and set aside a few of the smallest strawberries and most perfect raspberries for decoration. Slice the other strawberries.

5. Half-fill a large bowl (a washing-up bowl, for example) with very, very cold water and add several ice cubes.

6. Pour a layer, about 1-2cm deep, of the liquid jelly into the base of the terrine mould or loaf tin and place in the bowl of iced water. It should set quickly. Add a layer of the prepapred fruit, then pour over a little more liquid jelly. Press down into the jelly any fruits that bob up to the surface. Again, allow to set, then arrange a few basil leaves over the top. Continue adding layers of fruit, jelly and basil leaves in the same way.

7. When all the fruits are used up and neatly submerged in jelly, place the terrine in the refrigerator to chill completely, preferably overnight

8. To make the lime syrup, place the 50g caster sugar, lime juice and water in a saucepan and bring to the boil. Mix the arrowroot with 1 tbsp cold water until clear. Whisk into the hot liquid in the pan until it thickens and becomes clear. Pour through a sieve to remove any arrowroot lumps. Stir in the lime zest and leave to cool, stirring occasionally.

9. To turn out the terrine, hold the tin over a wet oval serving platter or board and shake down firmly. The mould should slip out without the need to dip in hot water.

10. Peel off the cling film. Cut the terrine into 2cm-thick slices and arrange on serving plates Drizzle around the lime syrup and decorate with the reserved strawberries,
raspberries and extra basil leaves.


Lime Syrup

  • 50 g caster sugar
  • 0 4 limes, grated zest and juice
  • 150 ml water
  • 1 tbsp arrowroot

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Latest Comment


Have just made this again, although it was a few years ago now...Hey Chistmas is coming ideal dessert after a heavy lunch..you will find its yummy

ANNC721 ANNC721  Posted 21 Oct 2012 6:49 PM

Used a little too much vodka - which was fab - but gelatine didn't quite set perfectly. However - the dish was amazing & worthy of a Michelin star - according to my dinner guests

JeanK53113 JeanK53113  Posted 15 Sep 2012 6:40 PM

Fantastic my friends loved this. I used 300ml water and 200ml of
Muscat. {similar to med sherry} instead of vodka.

joanT32923 joanT32923  Posted 09 Oct 2011 9:23 AM

Bena, you could try using agar-agar instead of gelatine, because I think that's the only equivalent, but be warned that it doesn't have the texture you get from gelatine; it's a lot more crunchy! Good luck

EllieH66005 EllieH66005 Posted 17 Nov 2009 9:43 PM

This was so easy to make and it looked spectacular. I've also tried it with mint leaves instead of the basil, delicious.

lts lts Posted 14 Jun 2009 8:42 AM

i am really tempted to make this! but i need to use vegetarian gelly. Help! any suggestions

Bena Bena Posted 17 May 2008 12:10 AM