Fruit Jelly Loaf
ready in 12 h. 35 min.
Line a 1kg|2lb terrine mould or loaf tin with cling film.
Soak the gelatine leaves for 3-4 minutes in just enough cold water to cover.
Heat the sugar and water in a pan until the sugar has dissolved. Remove from the heat and stir in the lemon juice.
Squeeze out the excess water from the gelatine and stir into the warm syrup until completely dissolved.
Pour a layer, about 1cm|1/2" deep of the liquid jelly into the base of the mould and place in a bowl of iced water. It should set quickly. Add a layer of berries, then pour over a little more liquid jelly. Press down into the jelly any fruits that come to the surface. Allow to set quickly, then continue layering the berries and jelly in the same way.
Cover with cling film, then foil and place a weight on top. Chill the terrine overnight.