Serves 6 to 8

Ingredients

450g fresh strawberries, washed, topped and sliced lengthways, in thirds
750ml cranberry juice
20g powdered unflavoured gelatin
70g sugar
1 tbsp rosewater

For the syrup
1 cup sugar
½ cup water
1 tsp freshly squeezed lemon juice
1½ tsp rose water

Method

Place the strawberry slices in a loaf pan and distribute them evenly.

Pour 125ml of the cranberry juice in a small bowl and sprinkle the gelatin over that – no need to stir. Let it sit for 5 minutes to absorb.

Bring the remaining juice, with the sugar, to the boil in a small saucepan. Stir until the sugar has dissolved. When bubbling, pour over the thickened gelatin and mix well. Allow to cool slightly and then pour over the strawberries. Chill in the refrigerator for at least 5 hours to firm completely.

To make the syrup, place the sugar and water in a small pot over a medium heat, stirring until the sugar has dissolved. Bring to a boil and add the lemon juice – leave to bubble until it has slightly thickened. Turn off the heat and add the rose water. Stir to mix and set aside to cool. Refrigerate.

To remove the terrine, quickly run hot water over the sides of the pan, tilting it to keep the water from getting inside the pan. Invert onto a flat, oblong platter and dry all the excess liquid using paper toweling. Refrigerate again until ready to serve.

Use a sharp knife to cut slices and top with mint leaves and a drizzle of rose syrup. Serve with well-chilled glasses of La Motte Méthode Cap Classique.