Red fruit terrine

Line a 450 g loaf tin with cling film. Mix the liquor and sugar in a bowl. Sprinkle in the gelatine. Heat up half of the sparkling wine until simmering and then whisk the gelatine mixture into the hot liquid. Continue whisking until gelatine is completely dissolved. Remove from the heat, then add the remaining sparkling wine. Pour into a jug and set aside to cool.
Arrange the fruit in the prepared loaf tin. Carefully pour in the sparkling wine mixture, then cover tin with cling film and refrigerate overnight until set. To serve, carefully turn the fruit terrine out on to a plate and peel off the cling film. Cut into slices and place a slice on each plate. Decorate with mixed berry yoghurt and garnish with sprigs of fresh mint. Serves 8.