Ingredients:

• 3 tbsp – jelly
• 100 ml – water
• 80g – Sugar
• 200g – fresh red Currants
• 100g – single Cream
• 400g – strawberries

Method:

1. Leave the jelly to soak in cold water.
2. Attach the master press on the processor with a fine-mesh sieve.
3. Pour 100 ml. of water with the sugar in a saucepan and bring to the boil.
4. Simmer for 5 mins. then pour in the red currant, leave to simmer for a minute more. Remove from heat.
5. Pour mixture into the master press and blend at speed 3 to obtain a puree or use the blender.
6. Beat in the drained jelly with a hand whisk. Leave to cool.
7. Whip the cream in the processor with the whisk until light and fluffy: start slowly on speed 3 then increase gradually up to 10.
8. Mix in the whipped cream with the red currant puree.
9. Grease the terrine with butter and pour in a little red currant puree (1 cm).
10. Leave to set for 5 mins. in the freezer compartment.
11. Cover with a layer of washed strawberries.
12. Pour over another layer of cream, cover with strawberries and finish with a layer of cream on top.
13. Top the sides of the terrine lightly so that all the ingredients are evenly spaced out and the cream is evenly spread.
14. Cover with the lid and chill for about 6 hours. Serve the terrine with a strawberry or pineapple puree.
15. Decorate with mint leaves.