Ingredients

Step by step

1. Grease a large loaf tin (about 23cm x 9cm on the base) and line with clingfilm. For the rosé jelly, soak the gelatine leaves in cold water. Put the sugar and rosé wine in a pan and heat gently until the sugar has dissolved. Squeeze the excess water out of the gelatine then stir the gelatine into the wine until it melts. Transfer to a bowl and place over ice until it cools. Layer the strawberries decoratively in the bottom of the loaf tin, and when the jelly has cooled, pour it over the strawberries. Transfer to the fridge for 1-2 hours to set.
2. When the jelly has set, make the prosecco mousse. Soak the gelatine leaves in water until they are soft, as before. Put half the cream, the caster sugar and vanilla bean paste in a saucepan and heat gently until just starting to steam. Remove from the heat. Squeeze the excess water from the gelatine and add the gelatine to the hot cream. Stir until it has melted then add the prosecco. Sit over a bowl of iced water and stir until cool and starting to thicken. Whisk the remaining cream, then fold this through the cooled cream mix. Pour this all over the jelly and return the loaf tin to the fridge for 1-2 hours, or until set firm.
3. When the mousse is just set, make the hazelnut layer. Mix the crushed digestives with the ground hazelnuts. Melt the butter and pour this over the biscuit and nut mixture. Stir well so all the crumbs are coated in butter. Layer this on top of the mousse and press with the back of a spoon to create an even layer. Return to the fridge for a further 1-2 hours until set.
4. To serve, remove from the fridge 10 minutes before serving. Place a board or serving plate over the top and turn out the terrine, carefully removing the clingfilm. Serve in slices with some extra strawberries on the side, and a glass of fizz!