Mandarin Jelly Terrine

6 peeled Mandarins (finely grated zest)
100ml Mandarin juice
100ml Sugar syrup
2 teaspoons Orange Blossom water
4 gold-strength Gelatine leaves

Milk and Jasmine Tea Sorbet (Makes 1 cup)

4 tea bags Dilmah Green Tea with Jasmine Petals
225ml Milk
75ml pouring Cream
¼ cup Glucose
2½ tablespoons Milk powder


200ml Honey infused white balsamic (Reduce by half, cool)

Method of Preparation
Soak mandarin segments in water and remove all pith. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. Infuse the zest and juice together in a small saucepan, add syrup and orange blossom water. Warm gently over low heat. Stir in the gelatine until dissolved. Arrange the mandarin segments into a terrine mould of desired shape, strain the jelly mixture and pour over the segments. Set in the refrigerator for at least 2 hours.

For the sorbet, bring the milk, cream, glucose and milk powder to a boil over medium heat. Then brew the tea in this mixture. Cool and for creamier results refrigerate overnight. Churn in ice cream machine following manufacturer instructions.

To make the syrup, reduce by half and cool. Smear a little reduction onto each plate. Cut terrine with a hot sharp knife into six 2cm slices and arrange on plates. Quenelle sorbet and serve on top of terrine.