Frozen Berry Terrine

Grease a 14cm x 24cm large loaf pan. Line base and two long sides with baking paper, extending paper 5cm above pan edges.

Slightly soften sorbet in a large bowl at room temperature. Beat with a wooden spoon until smooth. Spoon into base of prepared pan. Smooth top. Cover. Freeze for 1 hour, or until firm.

Slightly soften ice-cream in a large bowl at room temperature. Finely chop half the strawberries. Refrigerate remaining strawberries to serve.

Add chopped strawberries to ice-cream. Stir until just combined. Spread over sorbet in pan. Smooth over top. Cover. Freeze for 4 hours, or overnight until rm.

To serve, turn out terrine onto a serving plate. Remove and discard paper. Decorate with reserved halved strawberries.