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Trim the strawberries (if they are large berries, halve or quarter them so all of the fruit is approximately the same size). Gently mix the fruits together in a large bowl, being very careful not to bruise them.
In a small saucepan bring half the rosé wine or cider to a slow simmer, then whisk the sugar and gelatin into it. Make sure that everything has dissolved completely before adding the remaining wine or cider and the lime juice. Set the gelatin mix aside and allow it to cool just to room temperature.
Arrange the the mixed fruit in one of the loaf pans – and it's worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
Measure and set aside 2/3 cup of the gelatin mix, and pour the rest of it over the fruit. Loosely lay a sheet of plastic film over the terrine mixture, place the other pan directly on top, then put two unopened cans of tomatoes or something similar to act as weights into the top pan (you want to be sure to press any captured air from the terrine mix) and put the pan into the fridge for about 1 hour, or until it has set. Then pull the plastic wrap away, warm up the remaining wine mixture and pour it over the surface of the terrine. Re-cover with plastic wrap and return to the fridge overnight to set firm.
When you are ready to serve it, turn out the terrine by dipping the pan very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled whipped cream, crème fraîche or Greek yogurt with a drizzle of Fair Trade Organic Honey. |
