Our Recipes Healthy Recipes - Page 18

BASIL AND SOFT FRUIT TERRINE Serves six INGREDIENTS 6 leaves of gelatine 500ml water 200g caster sugar 1 ripe mango, peeled and sliced into thin strips 500g strawberries, with leaves removed 250g raspberries 250g blueberries 12 large fresh basil leaves, plus extra for decoration Small tub crème frâiche METHOD 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. 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 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 prepared 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 turn out the terrine, hold the tin over a wet oval serving platter or board and 9. 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 slices and arrange on serving plates. 11. Put on a blob of crème frâiche and decorate with strawberries, raspberries and basil leaves. BANANA ICE PARFAIT Serves four INGREDIENTS 500ml soya milk 1 tsp vanilla extract 2 bananas 3 tbsp artificial sweetener, such as Splenda METHOD 1. Place all the ingredients in a food processor and blend for 3 minutes until very smooth. 2. Transfer the mixture to a freezer-proof container and freeze until firm.