This dessert is worth cooking for several reasons. First, it is stunningly beautiful, secondly berries are very useful, and third, it is lightweight. In addition, to prepare this terrine is quite simple, you only need time to jelly froze.
First you need to prepare the fruit: remove sepals and cuttings, if strawberries are large, cut in half.
Put the berries in a bowl and mix very carefully so as not to crush.
Put the gelatin sheets in a bowl of cold water and leave to soak for 1-2 minutes. Pour half of the wine into a saucepan and add the sugar, heat over medium heat until the sugar dissolves completely. Gelatin get out of the water by hand, a little squeeze excess liquid and put in a pot of wine. The wine should be hot, but not boiling, because in boiling gelatin will not work and jelly will not take, and in cold gelatin will not dissolve. When the gelatin is completely dissolved, pour the remaining wine and lime juice. (If you're using granular gelatin, you'll need one sachet, 11 grams. Just pour the gelatin into the wine with the sugar and heat until the gelatin and sugar are completely dissolved.) Let the wine cool.
Put the most beautiful berries on the bottom of the form for a terrine with a capacity of 1 liter. In the finished dessert, the berries that we put on the bottom of the terrine are on top, so it's worth spending time and beautifully decompose them. Pour the remaining berries and pour 350 ml of wine.
Close food wrap and put on top of a few cans. This is done in order to jelly was more dense, and to make it easier to cut. Put terrine in the fridge for 2 hours. Then heat the remaining 150 ml of wine and pour it on the surface of the terrine. Again, close the film and put in the refrigerator overnight.
When you are ready to serve terrine, dip the form for 2 seconds in hot water and turn on a plate. Make sure that the water does not get inside the mold, and do not keep it in water for more than 2 seconds, otherwise the jelly will become liquid.