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Sweets for your sweet Valentine

Sweets for your sweet Valentine

Sweets for your sweet Valentine

VALENTINE’S DAY IS THE PERFECT OCCASION TO CELEBRATE LOVE AND TOGETHERNESS WITH A DISH THAT’S AS VIBRANT AND REFRESHING AS THE SEASON.

GemLife Chef Matt Conquest says what better way to indulge your loved one than with a Summer Fruit Terrine with Lime and Mint Syrup and Cream?

“This dessert combines the natural sweetness of summer’s finest fruits with a zesty, herbaceous syrup that delights the palate. Light, colourful, and bursting with flavour, this treat is not only a feast for the tastebuds but is also a stunning centrepiece for your romantic celebration!,” he said.

Whether enjoyed after dinner or as a refreshing midday indulgence, it’s a heartfelt way to share a moment of sweetness, according to Matt.

INGREDIENTS

6 sheets leaf gelatine or 3 tsp powered gelatine, use as per pack directions
1/4 cup (60 ml) vodka, gin or your favourite spirit, you can add a fruit juice instead
200 g caster sugar
250 g strawberries, washed, trimmed and quartered
250 g raspberries, washed
250 g blueberries, washed
250 g blackberries, washed
1 mango, cheeks removed and skin removed
6 basil leaves, rolled and shredded when needed to stop bruising

Thick cream, whipped and set aside to serve, you can add lime zest and sugar if you wish

Lime and Mint Syrup

50 g caster sugar
4 limes, zested and juiced
4 sprigs of mint, 2 sprigs whole, 2 sprigs leaves removed and leaves finely chopped
1 tbsp arrowroot
1 tbsp vodka

METHOD

To make the terrine

  1. Line the terrine or baking dish with plastic wrap, leaving a good amount overlapping the edges.
  2. Place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Powdered gelatine should be used as per the pack. Place the sugar and 500 ml (2 cups) water in a saucepan over low heat and stir to dissolve the sugar.
  3. Squeeze the excess water from the gelatine and add to the sugar syrup. Add vodka and stir to dissolve the gelatine. Pour into a jug. Set aside to cool.
  4. Slice the mango into thin strips. Chef Matt fashioned his strips into three roses.
  5. Fill a large bowl with cold water and ice. Pour a little jelly in the bottom of the terrine dish and place the dish in the bowl of iced water. Leave for 10 minutes or until set. Matt says he sets each stage in the fridge on a clear shelf.
  6. Start layering the fruit and jelly, alternating with basil leaves as you go, returning to the iced water or fridge to set between each layer. When the terrine is full, chill for 2 hours until set.

To make the lime and mint syrup

  1. Place the sugar, lime juice, all the mint stalks and leaves of 2 sprigs and 150 ml water in a saucepan over low heat, stirring to dissolve the sugar.
  2. Combine the arrowroot with 2 tbsp of cold water, then add to the mixture. Allow the mixture to simmer for 1 minute, then remove from heat. Strain, discarding the solids. Add the lime zest and vodka, then set aside at room temperature to cool, then in the fridge to cool completely. Once cold, add the chopped mint.
  3. To serve, gently pull on the plastic wrap to help remove the terrine from the dish. Cut into slices and serve with the lime syrup and cream.