Blend together the mascarpone, cream cheese, icing sugar, lime zest and vanilla seeds until a smooth paste. Add 200ml of the cream and the yoghurt and blend again to incorporate. Warm the remaining cream through slightly and dissolve the soaked gelatine leaves, then incorporate into the mix.
For the strawberry jelly, bring the sugar and water to the boil, add the liquor, add the sliced strawberries to the warm syrup and return back to the heat for approx 5-8 minutes. Remove from the heat, add the soaked gelatine leaves and blend in a food processor. Allow to cool slightly, then fold in the diced strawberries, chill over ice until nearly setting. For the basil syrup, warm up the sugar and water, add the basil leaves, blend in a food processor and pass through a fine sieve, add the julienne of basil and serve.
To assemble, line a terrine mould with cling film, ladle the mascarpone mix into the mould 2cm thick, place into the fridge for 5-8minutes. Then ladle 2 cm of the strawberry mix, place into the fridge for 5-8 minutes then repeat the process so as to finish on a layer of mascarpone cream. Allow to set in the fridge for 8 hours. Remove from the mould and cling film, slice place into the centre of a square plate, drizzle basil syrup around and serve with strawberry sorbet.