Preparation: 30 min.  - Waiting in the fridge: 3-4 hours
4-6 servings
For the terrine
1 cup (200 ml) water
2 c. sugar
1 round thin lemon slice
3-4 sprigs fresh mint or fresh basil
400 g. yogurt
2 tbsp. honey
5 gelatin sheets (10 g.)
600 g. strawberries, washed and cleaned
For serving
1 cup smashed unsalted pistachios or hazelnuts
a few sprigs of fresh mint or basil
In a small saucepan, boil water with sugar and the lemon slice, measuring about 5 minutes from the time the mixture becomes to boil. Pull the pan from the heat and add the sprigs of mint or basil. Cover the pot and leave it aside, until the syrup cools slightly and become flavored.
In a large bowl mix the yogurt with honey, until you have a smooth mixture. Soak the gelatine leaves in a bowl with cold water for 5 minutes, until they become soft. Then squeeze them very well with your hands and put them in a bowl. Add 1/2 cup (100 ml) of warm, drained syrup. Mix well until the gelatin melts and pour the mixture into the yogurt mixture.
For the mounting: If  terrine form isn't availiable, you can use a long cake form. Dress the interior of the form with a piece of clear film, so much so that it protrudes enough from the walls of the form. Put about 10 strawberries in the bottom of the form, attached with the pointy part up. Empty over them half of the yogurt mixture. Immersed in the mixture 6-7 strawberries, this time with the pointed part down and cover with the remaining yogurt mixture.
Cover the surface of terrine with the edges of the film protruding from the form and put it in the refrigerator for about 3-4 hours, until frozen (it is better to leave it overnight).
Put the remaining strawberries in a blender along with 1/2 cup (100 ml) from the syrup left in the pot (drained from the herb leaves). Blend it for about 1-2 minutes, until you a smooth sauce.
For the serving: Turn the terrine upside down onto a serving platter and remove the clear film. Cut the terrine into slices, pour over the strawberry sauce and serve. Sprinkle each slice with a few smashed pistachios or hazelnuts and garnish with mint or basil leaves.