Ingredients

• caster sugar (300g)
• water (700ml)
• 8 gelatine leaves
• handful of ice cubes
• cold cider (330ml)
• a glug of oil
• a punnet of raspberries
• 5 tbsp of ricotta
• 2 tbsp of icing sugar
• 1 orange, zested

Recipe

put sugar and water into a pan and bring to the boil.
soak the gelatine in cold water for a few minutes.
squeeze water out of the soaked gelatine and stir into the boiling syrup.
stir the cold cider into the mix with the ice cubes to cool the mixture down.
grease a terrine mould with a little oil and line with Clingfilm.
pour a little of the liquid into the terrine mould.
scatter a layer of raspberries (about one third) over the terrine and chill in the fridge for an hour, leaving the rest of the jelly at room temperature.
add a little more jelly to the first layer, then more raspberries and chill again.
pour more liquid and a final layer of raspberries over until you reach the top of the mould.
smooth over the top of the terrine and leave in the fridge for a few hours.
mix the ricotta, icing sugar and orange zest in a bowl until combined.
turn the terrine out onto a plate and peel away the ClingFilm.
serve with a dollop of the ricotta cream.

serves 8