Champagne and panna cotta terrine

Line an 8 cup terrine or loaf pan with glad wrap, extending 4 cm above pan edge.

To make panna cotta layer, stir cream, milk, vanilla, sugar and gelatine in a medium saucepan over a low heat until sugar dissolves, bring to the boil.

Refrigerate for 10 minutes to cool and then pour into prepared pan and refrigerate for 1½ hours or until firm.

To make ruby grapefruit layer, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine is dissolved and then stir in sugar until dissolved.

Transfer mixture to a large bowl and stir in champagne and Campari until well combined.

Place mix in large bowl over ice and chill while stirring.

Fold through grape fruit and pour over panna cotta layer in pan and refrigerate for a minimum of 1½ hours in the fridge.

To make champagne layer, place gelatine and champagne in a small saucepan, stir over a low heat until gelatine dissolves. Set aside. Puree strawberries with lemon juice and sugar.

Whisk gelatine mixture into the strawberry puree. Pour mixture over ruby grapefruit layer. Set in pan for a minimum of 1½ hours in fridge.

To serve, turn terrine out onto a cold serving platter and remove glad wrap. Decorate with accompanying fresh mixed berries and whipped cream.