Strawberry and Fresh Mint Terrine

5¼ cups (21 ounces) strawberries

4 gelatin leaves or ¼ ounce (1 packet) plain gelatin

3 oranges

Juice of 1 pomelo (if unavailable, substitute ruby red grapefruit)

Scant ½ cup brown sugar

Pinch of Sichuan pepper

¼ teaspoon grated fresh root ginger

4 fresh mint sprigs, finely chopped

Rinse the strawberries and dry gently with a cloth, then hull and halve lengthwise.

Line a terrine with plastic wrap, allowing it to overhang the sides. Fill pan with the strawberries, placing the cut sides against the plastic wrap, without pressing down.

Pour a little water into a small bowl, add the gelatin and leave to soften for 5 minutes. Grate the zest of one orange. Squeeze the juice from all the oranges and pour into the pan. Add the pomelo or grapefruit juice, sugar, pepper, ginger and orange zest and bring to a boil.

Squeeze out the gelatin and add to the juice, whisking constantly. Remove from the heat and add the mint. Pour the juice into the terrine to cover. Wrap the overhanging plastic wrap over the top to seal and leave to stand in a cool place for 12 hours. Turn out and remove the plastic wrap before serving.

Serves six.

"Terrine" by Stéphane Reynaud (2007 Phaidon Press, $29.95)