Strawberry and rose petal terrines with watermelon granita


  • Serves 4 people

  • 250 gm (1 punnet) strawberries, hulled, thinly sliced widthways
  • 4 organic white roses, petals only (see note)
  • Watermelon granita
  • 50 gm caster sugar
  • 1 tsp rosewater
  • 400 ml strained watermelon juice
  • Strawberry jelly
  • 250 gm (1 punnet) strawberries, hulled
  • 55 gm (¼ cup) caster sugar
  • 4 sheets (titanium strength) gelatine, softened in cold water
01   For watermelon granita, combine sugar, rosewater and 50ml water in a saucepan over medium heat, bring to the boil, then remove from heat and cool. Add watermelon juice, strain, then freeze in a shallow tray for 3 hours, using a fork to scrape frequently until crystals form.
02   For strawberry jelly, juice strawberries in a juicer or process in a food processor until smooth, then strain through a fine sieve. Combine with sugar and 1 cup water in a saucepan and cook over medium heat, stirring, until sugar dissolves. Squeeze excess water from gelatine, add to pan, stir to dissolve, then strain.
03   To assemble terrines, lightly grease four ¾ cup-capacity dariole moulds, pour 1 tbsp jelly mixture into each and refrigerate for 10 minutes or until set. Arrange enough strawberry slices on top to cover, pour another tablespoon of jelly mixture over and refrigerate for 10 minutes or until set. Top with rose petals and pour another tablespoon of jelly mixture over. Continue alternating, setting jelly each time, until jelly is used (you may not use all the strawberries and rose petals), then refrigerate for 2 hours or until jelly is completely set.
04   To serve, dip terrines briefly in hot water, then invert onto plates. Serve with watermelon granita to the side.
Note Organic rose petals suitable for consumption are best sourced from local gardens. Most roses sold commercially have been sprayed with insecticide.
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