If you feel the strawberries that we buy here need some added flavour or more elaborate treatment, try my terrine with the balsamic flavouring, very elegant but not too grand, for a Mediterranean-style buffet.
Soak the gelatine in a little water.
Wash and dry the mint in paper towels, and take off the leaves. Wet a jelly mould or terrine, and ‘stick’ on the mint leaves, right side to the ‘wall’.
When the jelly is cool, start the terrine by placing a layer of strawberries in the mould, covering with jelly and chilling until set. Add another layer of strawberries and jelly, and when this has set, continue in the same way until fruit and jelly have been used up.
Chill until firm, turn out, slice, and arrange on plates.
Spoon the strawberry sauce around the terrine, coarsely grind over each plate a little black pepper, and on to the sauce drop a few tears of aceto balsamico tradizionale di Modena.
© 2000 Frances Bissell. All rights reserved.