By Kan Bright San
Serves 8
200g – strawberries
200g – blueberries
200g – physalis
200g – mango
200g – kiwi
20g – chopped mint
100g – sugar
3 pcs – gelatine leaves
100ml – peach puree
100ml – water
Tri-Colour Sauce
200g – strawberries
200g – kiwi
200g – mango
180g – icing sugar
100ml – water
Orange Candy
2 – oranges
100ml – sugar syrup
Raspberry Sherbet
1 litre – raspberry puree
1 litre – water
750ml – syrup
5 – lemon (juice)
Cut the berries into 1/2. Dice the mango and kiwi. Heat up a pan and add sugar and water to make caramel. Add in all the fruits and saute very quickly and put aside. Add in peach puree, gelatine leaves and chopped mint. Put into individual moulds and refrigerate for 4 hours.
Tri-Colour Sauce
Divide sugar into 3 parts and mix individual fruit, water and sugar into blender. Blend until fine.
Raspberry Sherbet
Add all ingredients in a bowl and mix well. Pour into tray and keep in freezer. Keep stirring until totally frozen. Take it out from freezer, put in mixer, blend well and put in tray again. Freeze it again. Repeat the process twice.
Orange Candy
Slice oranges very thinly and soak the pieces in sugar syrup. Lay them out on a tray with silicon paper. Bake in the oven at 100°C for 45 minutes.
Assembly
With a knife, loosen the terrine from the mould and up-end it onto a plate. Spoon tri-colour sauce in petal-shape around the fruit terrine. Garnish with the orange candy.