Summer fruit terrine

OK, it's not summertime, but this is such a pretty looking dessert that I'm doing it for Christmas dinner.  It's a Delia Smith recipe, which means it's foolproof!

Ingredients

425 ml sparkling rosé wine

2 oz caster sugar

25 g gelatine powder

1 tbsp fresh lime juice

700 g mixed summer berries

Method

1. In a small saucepan heat half the wine till it begins to simmer.
2. Whisk in the sugar and gelatine powder.
3. Once the sugar and gelatine has dissolved, whisk in the remaining wine and the lime juice.
4. Pour the liquid into a jug and allow it to cool.
5. Meanwhile, place the fruit in a loaf tin, arranging the bottom layer with the smallest fruit (as this will be on top).
6. Pour all but 150 ml of the liquid over the fruit.
7. Lay a sheet of clingfilm over the tin.  Place another loaf tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour.
8. Warm up the remaining 150 ml of the wine mixture and pour it over the surface of the terrine.  Re-cover with clingfilm and return to the fridge overnight to set firm.
9. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices.