meat fruit on a budget

Course Starter

Cuisine British

Servings 1 fruit

Push the pate into a silicone mould, Don't quite fill them to the top, leave a small gap so they can be pushed together to form a sphere. Cover with film and freeze for at least 3 hours.
Cut up the jelly and add it along with exactly 135 boiling water to a saucepan. Stir briskly over a low heat until completed dissolved, and then decant to a tall container like a jug to cool.
While the jelly cools, assemble your sphere. Pop them out of your moulds and gently heat both flat surfaces. Press them together and hold to seal. Using the heat of your hands, smooth over any cracks and bumps then return it to the freezer for at least 15 minutes.
Once the jelly solution gets to 30°C you're ready to work, and you'll need to work fairly quickly before the jelly sets further. I recommend impaling the bottom of the frozen sphere on a piping nozzle, then inserting a skewer into the bottom of that. Dip the pate into your jelly mix, coating really well. Put the skewer into a paper cup or piece of polystyrene and put into the fridge for 1 minute just to set the surface. Get the pate out, dip again, and fridge again. You may need to repeat up to 3 or 4 times until you're happy with the finish. Allow to set for a full hour before serving. Garnish with a bay leaf if you wish.

Change up the shape and the jelly and you could have even more interesting little surprises: cherries maybe?