Blanch the mint for 1 second – no more – in boiling water.
Dissolve the gelatine in the warm apple juice and pour a little in the bottom of a terrine, to a depth of about
Now layer the fruit in the terrine, setting each layer as you go with a little more apple juice mixture. When all the fruit has been used, place the terrine in the refrigerator to set fully.
To make the sauce, poach the dried bananas in a little water until very soft, then liquidise. Mix the syrup and yoghurt together and add the banana purée.
To serve the terrine, turn out and slice. Decorate with the banana yoghurt sauce and fresh strawberries.
© 1988 Keith Floyd estate. All rights reserved.