Method

1. Put the gelatine sheets in a shallow dish with just enough water to cover them, leave them to soak for 2 minutes until they have softened. Drain the sheets and put to one side.
2. Heat 150ml/4 fl oz of perry in a saucepan until it comes to the boil, add the sugar and gelatine sheets and stir until dissolved. Add the rest of the perry and leave to cool a little.
3. Arrange half of the strawberries in 4 moulds  or ramekins, pour over half the jelly mix and leave to set in the fridge for 1 hour.
4. Arrange the rest of the strawberries on top and add the remaining jelly mix. Leave to set overnight in the fridge. You can add the fruit and jelly mix at once if you are short of time but the strawberries will float to the top of the terrine.

Delicious served with homemade strawberry ice cream or any other ice cream.