215 fl oz (425 ml) sparkling rosé wine
2 oz (50 g) caster sugar
2 x 0.4 oz (11 g) sachets gelatine powder
1 tablespoon fresh lime juice
12 oz (350 g) small strawberries
8 oz (225 g) raspberries
12 oz (350 g) blackcurrants, redcurrants and blueberries – 4 oz (110 g) of each or any other combination you like.
Two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick.
Remove the stalks from fruit and halve the strawberries if they are big.
Mix the fruits together gently to avoid bruising them in a large bowl. In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool.
While that’s happening, lay the mixed fruit in one of the loaf tins – arrange the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
Next, pour all but 5 floz (150 ml) of the liquid over the fruit. Now lay a sheet of cling film over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine.
Re-cover with cling film and return to the fridge overnight to set firm.
Turn out the terrine by dipping the tin 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 pouring cream, crème fraîche or Greek yoghurt.