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1
First, prepare the fruit.
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2
Remove the stalks and halve the strawberries if they are any larger than a walnut.
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3
Mix the fruits together, taking care not to bruise them.
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4
Heat half the rose wine till it starts to simmer and then whisk in the sugar and gelatine.
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5
Make sure which everything has dissolved before adding the remaining wine and the limejuice.
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6
Set the liquid aside to cold.
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7
Arrange the fruit in the tin, with the prettiest and smallest fruit on the bottom, as this will be on the top when turned out.
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8
Pour all but 5 fluid ounces of the cooled liquid over the fruit and cover with a sheet of plastic wrap.
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9
Place the second tin on top and weigh it down with a couple of cans or possibly some kitchen weights.
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10
Place the terrine in the fridge for an hour or possibly till it has set.
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11
Then remove the plastic wrap and top up the terrine with the remaining 5 fluid ounces of liquid.
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12
Re cover with plastic wrap and return to the fridge overnight to set.
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13
To serve, turn out the terrine by dipping the tin very quickly in warm water and inverting it onto a plate.
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14
Serve with Greek lowfat yoghurt.
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15
Preparation is easyYou will also need 2 x 2 lb.
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16
(900 gram) loaf tins, 7 1/2 x 4 3/4 inches deep (19 x 12 x 9 centimetres deep), preferably non-stick.
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17
Preparation time is 2 hrs.
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18
Leave overnight in the fridge.
