Strawberry Terrine recipe

Seasonal Strawberry Terrine

Make the most of the season and enjoy brilliant British strawberries with this delicious terrine. With Wimbledon on the horizon, this sweet and fruity dish is perfect for a  summer’s afternoon, and it only takes 25 minutes.


75g caster sugar

450ml blueberry juice drink

150ml cold water

8 gelatine leaves

350g British strawberries

2 x 150g strawberry and cream yogurt

Fresh mint leaves



1 Chill a 900g loaf tin in the freezer.

2 Meanwhile, place 75g caster sugar and 450ml blueberry juice drink in a pan and heat gently, stirring occasionally. Once the sugar has dissolved, boil rapidly for 1 min.

3 Place 150ml cold water in a small bowl, push 8 gelatine leaves beneath the surface and leave to soak for 2-3 mins. Add the mix to the hot juice and stir until the gelatine has dissolved.

4 Next, scatter 350g British strawberries,hulled and quartered, into the chilled loaf tin, pour over half the gelatine mix and freeze for 45 mins until set.

5 Mix the remaining juice mixture with 2 x 150g pots strawberries and cream yogurt and spoon over the set jelly. Chill in the fridge for at least 2 hrs or until set.

6 To serve, fill a small roasting tin with warm water and dip the sides of the filled loaf tin into the water for 30-40 secs. Place a plate over the top of the jelly, quickly turn the plate and tin over and lift the tin off.

7 Decorate the terrine with 100g British strawberries, hulled and quartered, and fresh mint leaves.


Recipe: Morrisons M Kitchen