Konnyaku Fruit Terrine

Ingredients
* 1 packet Konnyaku
* 1 litre of water
* sugar (according to the Konnyaku packet instruction)
* 1 punnet strawberries, hulled and sliced
* 4 golden kiwi fruits, skinned and sliced
* 1 orange, sliced for garnishing

Method
Put water in a pot, add sugar and Konnyaku powder. Bring to a boil, stirring all the time to prevent powder from sinking to the bottom of pot. Let it boil for 5 mins or so to make sure Konnyaku is completely dissolved. Keep pot on a very low heat.

Clean and rinse a 25 cm long loaf pan. Slowly ladle one measure of Konnyaku mixutre to coat bottom of pan. Quickly lay strawberry slices on. Leave to cool slightly.

Ladle another meaure of Konnyaku over the strawberry slices to cover completely. Cool slightly.

Add another layer of golen kiwi fruits. Cover with Konnyaku mixture.

Alternate fruit and jelly unitl all are used up, finishing with a thicker layer of jelly.

Cool the jelly until it is room temperature, then chill in the fridge until ready to serve. (It takes little less than half an hour to cool completely and set).

Unmould onto a long dish, garnish, cut and serve.

You may change the strawberries and kiwi fruits to a can of fruit cocktail, just strain off the syrup first. Or alternate with mango and cherries or plum and raisin for a more "adult" version.