- 250 ml cranberry juice
- 15 ml powdered gelatine
- 400 g fresh asparagus, blanched
- 425 g sweet chilli sauce
- 8-10 shavings pickled ginger
- Handful edible purple pansies, washed
In a small saucepan, dissolve the gelatine in 100ml cranberry juice over low heat.
Remove and combine with the remaining juice. Add the chilli sauce and stir through.
Line a small bread pan or rectangular container with plastic wrap.
Place pansies at the bottom and top with layers of asparagus.
Halfway, place ginger onto the asparagus. Continue to layer the remaining asparagus.
Pour the gelatine mixture over and refrigerate to set. Remove and turn onto a serving platter.
Serve sliced with more pickled ginger on the side.
Cook's note: the terrine can be made and kept in the refrigerator for 2 days