Serves 6
500g redcurrants, 300g raspberries, 150g caster sugar, 6 sheets of gelatin, 150g blueberries, 100g blackberries, 250g apricots, 100g blackcurrants, 3 cl gin, 110g almond sticks (flaked almonds).
Soak the gelatin sheets in cold water until softened. Wash and destem the redcurrants, then blend with the raspberries. Strain the mixture through a fine chinois into a saucepan.
Stir in the caster sugar and bring to a gentle boil over low heat.
Remove from heat, add the gin, and squeeze out the excess water from the gelatin before incorporating it fully while stirring. Allow the mixture to cool.
In a non-stick pan over high heat, lightly toast the almond sticks until golden.
Wash the remaining fruits: blueberries, blackberries, apricots, and blackcurrants.
In a terrine mold, pour a 1 cm layer of fruit coulis, add a mix of fruits, and chill in the freezer until set. Repeat layers of coulis and fruit, freezing briefly between each, until the mold is full.
To serve, slice the jelly and plate with reserved coulis and fresh fruits for garnish. Sprinkle with toasted almond sticks for crunch.
