Strawberry and Curd Terrine

Mash 500 g strawberries with curd, sugar and syrup. Fold in lime zest and juice.

Allow gelatine to melt according to instructions and fold in. Cool the cream until it thickens.

Whip whipped cream until stiff. Fold the remaining strawberries – cut large fruits in half – and whipped cream into the cream. Fill the cream into a loaf pan lined with aluminum foil or plastic wrap and place in the refrigerator to set for at least 5 hours.

Turn out the terrine before serving, cut into slices and garnish with lemon balm.

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