• Do not wash berries until you are ready to use them.
• Hull them after you washed them.

• 2 1/4 cups granulated sugar
• Zest of 1 orange
• 1 1/4 pint of water

• 4 tablespoon powdered gelatin
• 2 tablespoon Kirsch
• 2 1/4 lbs. strawberries, hulled and halved

• .5 lb strawberries, halved (for decoration)
• 1 cup whipping cream
• peppermint leaves (for decoration)

Yield: Serves 6-8

1) Put the sugar, orange zest, and water into a pan, and bring to a boil, stirring occasionally. Boil for 10 minutes over a low flame. Remove from heat and add the gelatin. Stir until fully dissolved. Set aside to cool but do not allow to set.
Strain the syrup into an other container to remove the seeds. Stir in the liqueur.

3) To un-mold the terrine, run a hot knife between the jelly and the mold and a cloth rinsed in hot water over the base for no more than a few seconds. Place a serving plate over the mold, quickly invert the plate and the mold together, and shake sharply to release the dessert. Decorate with whipped cream, fresh strawberries, and peppermint leaves.