Fresh Fruit Terrine

• 6 leaves gelatine
• 1 pint (600 ml) freshly squeezed orange juice

Slowly melt the gelatine in the orange juice with the sugar. Leave until almost set. Spoon one-third of the mixture into a terrine. Arrange the fruit on top. Continue to layer in this way until all the fruit is used. Leave to set. Make up the stock syrup and chill it.

Slice the terrine onto a plate and pour a little stock syrup over. Decorate with fine strips of orange rind and very fin