How to make
Whip the cream until a thick cream is obtained.
Dissolve gelatin in cold water until swollen. Heat the gelatin /without boiling it/ and pour it into the cream, separating 2 tbsp. of the gelatin to pour over the fruit. Mix until a homogeneous mixture is obtained.
Cover the sides of a terrine tin with cling film, leaving the edges overhanging.
Pour half of the cream into the terrine tin. Dip the ladyfingers in the milk and place them on top of the cream. Press them down.
Sprinkle a row of berries.
Add the liquid chocolate to the rest of the cream and mix.
Pour the chocolate mixture, level it out and cover it with the foil.
Refrigerate the terrine for 3-4 hours.
Before serving, turn the terrine onto a suitable plate, carefully remove the foil, sprinkle the surface with berries and pour gelatin over it. If the gelatin that you set aside has gelled, warm the container slightly.
Garnish with mint leaves.
The sweet terrine with berries is ready.
