1. Leave the jelly to soak in cold water.
2. Attach the masterpress on the processor with a fine-mesh sieve.
3. Pour 100 ml. of water with the sugar in a saucepan and bring to the boil.
4. Simmer for 5 mins. then pour in the redcurrant, leave to simmer for a minute more then remove from heat.
5. Pour mixture into the masterpress and blend at speed 3 to obtain a puree or use the blender.
6. Beat in the drained jelly with a hand whisk. Leave to cool.
7. Whip the cream in the processor with the whisk until light and fluffy: start slowly on speed 3 then increase gradually upto 10.
8. Mix in the whipped cream with the redcurrant puree.
9. Grease the terrine with butter and pour in a little redcurrant puree (1 cm).
10. Leave to set for 5 mins. in the freezer compartment.
11. Cover with a layer of washed strawberries.
12. Pour over another layer of cream, cover with strawberries and finish with a layer of cream on top.
13. Top the sides of the terrine lightly so that all the ingredients are evenly spaced out and the cream evenly spread.
14. Cover with the lid and chill for about 6 hours.
15. Serve the terrine with a strawberry or pineapple puree.
16. Decorate with mint leaves.

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