Place the halved strawberries, icing sugar and 100ml of water in a saucepan and bring to a simmer.
Cover and poach for 5 minutes until soft, then remove from the heat. Strain the liquor from the strawberries and allow both to cool, reserving the liquor until assembly point. Whisk together the crème fraîche and fromage frais until smooth.
Fold the strained strawberries into the crème fraîche mixture when they are cool and then spoon carefully into 4 serving glasses, levelling the tops off. Chill for 2 hours.
When ready to serve, place the strawberries upside down on a cutting board and slice through them from head to toe a few times without going all the way through; they should still be held intact by the stalk.
Remove the terrines from the fridge and garnish each with a sliced strawberry and spoon a little of the liquor on top. Arrange 2 to each serving plate and garnish with another sliced strawberry to the side.
Have you tried our Strawberry and Yogurt Jellies recipe?