You will need for 4/6 people:
500g of Fresh strawberries, washed, hulled and sliced
½ cup of white sugar
1 tablespoon of lemon juice
250g of fresh raspberries
250g fresh boysenberries
(redcurrants or any other soft berry can used in the mix up to 1kg total berries)
1 Brioche loaf, sliced and crusts removed.
optional: a tablespoon of fruit liqueur can be added to the berries when cooking
This needs to be made at least 6 hours before serving. Preferably a day or two before!
Use a loaf tin as the mould for this terrine. Line with cling wrap and ensure there is plenty of over-hang, so that when the terrine is finished it can be wrapped and weighted down to form a loaf that can be sliced.
Place the strawberries in a large pan with the sugar and lemon juice. Simmer slowly so that the juices begin to run. Stir well to ensure it does not burn and cook slowly for around 10 minutes until the strawberries are really beginning to break down, and are really soft. Break up with a wooden spoon if necessary.
Add the raspberries and boysenberries and return pan to a simmer for 2/3 minutes until the fruits are really softened down. Stir thoroughly so that it is a very thick lump sauce. Remove from heat and allow to cool.
Place entire contents of fruit in a strainer and allow juices to strain through.
Take slices of brioche and dip both sides in berry juice, lay in a layer along base of terrine. Spoon some of the fruit pulp onto the brioche, level, smooth and press down into brioche. Continue layering the terrine with juice soaked brioche and fruit pulp, pressing down each time. Finish with Brioche. Any fruit juice left over can be used as a sauce when serving.
Wrap over the glad wrap. Place an even weight on the top of the terrine to compress and place in the fridge to set until ready.
To serve, carefully remove terrine in its glad wrap wrapping to serving plate and slice and serve with cream, ice cream, yoghurt and maybe a sprinkling of fresh berries.