Strawberry and Mint Terrine with Strawberry Sauce, Flavoured with Balsamic and Pepper

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

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.


  • 7 gelatine sheets, or 7 teaspoons gelatine granules
  • 1 bunch mint<


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’.

Bring 200 mls (7