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A little like jelly and fruit, but with a sophisticated twist, will certainly impress your guests if served at a summer lunch or dinner party. Light and refreshing, use some sparkling rose wine for the liquid if all your guests enjoy a touch of alcohol! You will need a 2 lb loaf tin for this recipe, or a similar rectangular container.

Serves: 6-8
Preparation Time: 10 minutes
Chilling Time: 4-5 hours

INGREDIENTS:

13 oz sparkling rose wine (or plain water if necessary mixed with a little orange juice)
4 gelatin leaves
2 oz caster sugar
2 drops rose water (note essential, but gives a delicious flavor)
1¼ lb mixed berries – strawberries, blackberries, raspberries, blueberries, hulled where necessary
1½ tbsp mint leaves, finely chopped
Sprig of mint leaves for decoration
A few small shop bought meringues, for crumbling

METHOD:

Soak the gelatin in a bowl of cold water for 5-6 minutes.

Put the wine and 5 oz water into a saucepan with the sugar and gently heat until the sugar has dissolved. Add the rose water to taste. Rose water can be powerful, so add a little at a time.

Remove the gelatin leaves, squeeze out the moisture and add to the saucepan to dissolve. Leave to cool.

Line the loaf tin with cling film (makes it easier to remove the terrine) and fill the bottom and sides with the prepared fruit and mint leaves. (If the strawberries are large, cut into pieces).

Place in the fridge for 5 hours or overnight to set. When ready to serve, get your plate ready, turn the terrine upside down onto the plate. It will come out easily. Remove the cling film.

To serve, dip a knife into warm water and cut each slice. Crumble meringue onto each plate, or serve the meringue separately in a pretty bowl. Delicious with ice cream or double cream.