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1
For the jelly terrine, place the sugar and water into a pan and bring to the boil.
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2
Meanwhile, soak the gelatine leaves in cold water in a small bowl.
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3
When the water has boiled, squeeze the water out of the gelatine, add to the pan and mix gently.
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4
Pass the mixture through a sieve into a bowl and allow to cool until it is just starting to thicken.
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5
Grease a terrine mould with oil, then line with cling film.
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6
Pour the vodka into the setting jelly mixture, then spoon a little of the jelly into the base of the terrine and allow to begin to set.
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7
Sprinkle in a layer of raspberries, then top with a little of the jelly and spread to fill the gaps between the raspberries.
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8
Add another layer of raspberries, then top with more jelly.
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9
Repeat the layers with the remaining raspberries and jelly, then smooth over the top.
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10
Place into the fridge to set for about an hour.
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11
For the lime syrup, place the sugar, lime juice and water into a pan and bring to a simmer.
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12
Dissolve the arrowroot in a little water and, using a whisk, mix it into the pan little by little until thickened to make a smooth sauce.
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13
Pass through a sieve into a bowl, stir in the lime zest and allow to cool.
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14
To serve, carefully turn the terrine out of the mould onto a plate and remove the cling film.
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15
Slice the terrine into 2cm/1in thick slices and place onto serving plates with the sauce spooned around the edge.
