How to cook
Pour 2 fl oz (60 ml) of water over the gelatin and allow it to swell up.
The milk is mixed with the sugar and heated to a boiling point. Add the broken up chocolate pieces. Stir until a homogenous mixture is obtained. The gelatin is added.
The mixture is left to cool.
Whip the liquid cream well. Add it to the cooled mixture.
The coffee is mixed with the rum (cognac).
The rectangular cake tin is covered with stretch foil.
Pour half of the cream into the mold. Arrange the ladyfingers on top of it, which are dipped in the coffee for a few seconds in advance. Arrange them on top of the cream.
The sliced strawberries are distributed onto the ladyfingers. The rest of the cream is spread out on top and finish off with ladyfingers dipped in the coffee.
The sweet terrine is placed in the refrigerator for 4-5 hours.
Once the terrine has set, turn it over onto a tray and remove the foil.
The strawberry terrine is decorated with fresh strawberries and drizzled with strawberry syrup.