Recipes

For the terrine

Place the sheets of gelatine to soak in cold water.

Heat a little juice in a saucepan and when it comes to the boil, add the sugar and the drained gelatine.

Leave it to cool, and, when lukewarm, mix in the rest of the juice.

Ill a rectangular mould with layers of orange and mandarin segments and the juice mixture.

Put it into the fridge to chill for 24 hours.

Assembly of the dessert

Cut a slice of the orange and mandarin terrine and put it on a plate.

To one side of the plate arrange the QuelyBon.

Finally decorate the dish with the grated QuelyBon, the orange and mandarin zest and some peppermint leaves.