Mixed Berry Terrine

500g strawberries, sliced
125g raspberries
125g blueberries
600ml rose wine
175g sugar
5 leaves gelatine

Soak gelatine leaves in cold water (or use powdered gelatine made up as per packet instructions). Hull the strawberries, quarter them and mix with other berries. Heat the wine and stir in sugar until dissolved. Remove from the heat and stir in gelatine until dissolved. Arrange some fruit in the bottom of a 1kg (2lb) loaf tin. Pour over 5mm ( ¼ inch) of the wine and refrigerate until set – about 15 minutes. Keep the remainder of the wine warm to prevent it setting. When the bottom layer of the fruit has set, spoon over a third of the remaining fruit and pour over wine to cover. Refrigerate or freeze for 1 hour or until set. Repeat with another two layers and leave to set, preferably overnight. Immerse the tin in warm water for 30 seconds, turn out on to a serving plate, slice and serve with whipped cream, ice cream or crème fraiche.