FRIJE

Instructions

• 1.   1. Peel the peaches, remove the pits, and cut them into pieces. Bring water to a boil in a saucepan. Turn off the heat and add the hibiscus and lemon juice. Let it infuse for 5 minutes and strain. Add the agar agar and honey, mix well, and bring to a boil again for 1 minute.
• 2.   2. Pour a layer of jelly into the bottom of a 24 cm loaf pan. Let it cool slightly. Cover with a layer of fruit, then pour jelly over it. Repeat the process until all the ingredients are used. Refrigerate for 12 hours. Unmold the terrine and serve in thick slices, for example with an apricot coulis and crispy biscuits.