First you need to prepare the fruit: remove stems and stalks if the strawberries are large, cut in half.

Put the berries in a bowl and mix very carefully so as not to crush.

Put the gelatine leaves in a bowl with cold water and leave to soak for 1-2 minutes. Pour into a saucepan half of the wine and add sugar, heat on medium heat until the sugar is dissolved. Gelatin to get out of the water by hand, squeeze excess liquid and put in a saucepan with the wine. The wine should be hot, but not boiling, because boiling the gelatin will not work and jelly will not be taken, and the cold gelatin is dissolved. When the gelatin has dissolved completely, pour remaining wine and lime juice. (If you are using granulated gelatin, you will need one bag of 11 grams. Just pour the gelatin in the wine together with sugar and heat until dissolved gelatin and sugar.) Let the wine cool.

Put the most beautiful berries on the bottom of terrine with a capacity of 1 liter. In the finished dessert, the berries that we put on the bottom terrine, be on top, so you should spend time and nice to lay out. Pour the remaining berries and pour 350 ml of wine.

Close with cling film and put on top of some tin cans. This is to ensure that the jelly was tighter, and to make it easier to cut. Remove the terrine in the refrigerator for 2 hours. Then warm up the remaining 150ml wine, and pour it over the surface terrina. Again to close the foil and put into the fridge overnight.

When you are ready to serve the terrine, dip the form in 2 seconds in hot water and invert on a plate. Make sure that the water does not enter inside the form, and not soak it in water for more than 2 seconds, otherwise the jelly will become liquid.

The terrine is easy to cut, hold the knife under hot water for 5 seconds before cutting. The knife must be very sharp.

Serve with whipped cream or Greek yogurt.