No-Bake Strawberry Mousse Terrine🍓

1/ Soften the gelatine: Fill a bowl with water and add the gelatine sheets. Let them sit to soften.

2/ Prepare the strawberries: Wash the strawberries and divide them: 400g for purée, 200g for decoration (including 5 large ones for the terrine).

3/ Make the strawberry purée: Remove the stems and blend 400g of strawberries until smooth.

4/ Heat the purée: In a small saucepan, combine the purée, lemon juice, and 30g of sugar. Gently heat until warm.

5/ Dissolve the gelatine: Squeeze the softened gelatine and add it to the warm purée. Stir until fully dissolved, then remove from heat and let it cool in a large bowl.

6/ Whip the cream: Whip the chilled heavy cream until thickened. Add 30g of sugar, mix well, and refrigerate.

7/ Line the mold: Cut parchment paper to fit the mold. Lightly coat the mold with butter or oil and line it with the paper.

8/ Combine purée and cream: Once the purée has cooled, gently fold in the whipped cream in several additions. Mix carefully to keep the mixture light and airy.

9/ Assemble the terrine: Pour half of the strawberry cream mixture into the mold. Place the 5 whole strawberries evenly across the surface.

10/ Add the remaining cream: Pour in the rest of the mixture to cover the strawberries. Smooth the top and refrigerate for 4–5 hours, or until set.

11/ Unmold and decorate: Invert the mold onto a plate and carefully peel off the parchment paper. Decorate with the reserved strawberries.

12/ Serve: Slice and enjoy your refreshing Terrine de Fraises!