1lb/450g carrots, peeled and sliced 1/2 tsp. thyme salt and freshly ground back pepper 1lb/450g broccoli, in florets juice of 1/2 lime 4 Tbs. double cream 4oz/100g Boursin with herbs 1 Tbs. grated onion 1 Tbs. chopped fresh dill 3 sachets gelatine 1/4pt/100ml hot water lime slices and a dill sprig to decorate
Instructions
1) Cook carrots in boiling salted water until soft enough to puree. Drain and whizz in a blender until smooth. Add thyme and seasoning to taste. Keep warm.
2) Cook broccoli as above. Drain and puree. Add lime juice and season. Reserve in a separate bowl.
3) Beat double cream into Boursin to give a soft consistency. Stir in grated onion and dill. Season to taste.
4) Dissolve gelatin in the water. Cool. Divide between the three bowls, stirring well to incorporate.
5) Grease a 2lb/900g non-stick loaf tin. Spread cheese mixture in a smooth layer over the base. Top with the broccoli mixture and smooth that over, then finish with the carrot layer. Smooth surface. Leave to chill and set in the fridge. Decorate with lime twists and a dill sprig and serve in slices.
