A strawberry jelly terrine with plenty of strawberries and sparkling wine jelly. Low in sugar and healthy, this is a refreshing summer dessert.
▶︎ Recipe Video
This is a recipe for a delightful jelly terrine called "Terrine" in France and "Aspic" in Italy. While it's not common to find sweet jelly desserts in supermarkets or pastry shops in both countries, you'll often come across savory meat or vegetable aspics at delis. It's puzzling why sweet jellies aren't widely available for purchase, but when the craving strikes, making them at home is the only option.
Terrine molds, including pound cake molds or larger ones with wavy sides used for making brioche, are commonly used to create luxurious and beautifully presented terrines. For this recipe, I tried making it using a terrine mold (or pound cake mold) to showcase the beautiful slices of strawberries.
Tips for a clean finish
Arrange the strawberries horizontally in the terrine mold.
When arranging the strawberries in the terrine mold, the key is to arrange them while thinking about the appearance of the sliced side. While uniform sizes look nice, having strawberries of various sizes allows for a neat and tightly packed arrangement without any gaps, creating a beautiful presentation.
Pour the jelly liquid in two additions.
When you pour the jelly liquid onto the arranged strawberries, the strawberries tend to float to the top, which can result in an uneven surface once it sets. If it's not a concern, as the top side of the terrine will become the bottom when flipped, you can leave it as is.
However, if you plan to give it as a gift or want a more polished appearance, pour enough jelly liquid to just cover the strawberries and let it set in the refrigerator. (Save about 20% of the jelly liquid for the second round.) After about 30 minutes in the freezer, check to see if the jelly has slightly set, and the strawberries are no longer moving. Then, you can pour the remaining jelly liquid to create a beautiful terrine.
For a delightful and visually appealing touch, you can change the second layer to panna cotta or any other contrasting layer to create a delicious and stunning finish. ✨
Tips for removing strawberry jelly from the mold
I initially poured the jelly directly into the mold, but when I tried to remove it from the mold after leaving it overnight, the jelly had become quite firm. It was difficult to release from the mold, so I tried using a knife between the mold and jelly. Unfortunately, the knife didn't go in straight and ended up hitting the strawberries, causing damage to the jelly on the sides. ????
While lining the mold with cling wrap is an option, I was worried about using it in a pound-shaped mold with many corners, as it may cause wrinkles. However, just when I was wondering what to do, the reusable oven sheet I recently bought arrived, so I decided to use it this time.
The surface is firm due to the coating, so it doesn't wrinkle like cling wrap, and it doesn't become too soft like regular parchment paper. This is really great! When using regular parchment paper for pound-shaped molds in a water bath, it can become too soft and tear, which used to make me nervous. But this reusable oven sheet seems to be just right! ????
However, I know many people prefer to pour the jelly directly into the mold. If you do so, I recommend chilling the jelly in the refrigerator for about 3 hours until it's still soft enough to jiggle slightly (of course, if it's too soft, it won't work well...). While gently moving the jelly, try to create some space between the mold and jelly to release it, and it should come out nicely and look beautiful.
For the hot season and a luxurious Christmas dinner dessert!
With less sugar, the delightful combination of sweet-tart strawberries and the aroma of sparkling wine, along with the delightful texture of the jiggly jelly, makes it a refreshing dessert that can be enjoyed in abundance during the hot season. Whether it's a scorching summer day or a post-indulgent treat after a luxurious dinner, this recipe is perfect for satisfying your craving for a light and refreshing dessert!
- 2 ½ cup (500g) strawberries
- 250 ml champagne or sparkling wine
- 125 ml hot water
- 60 g granulated sugar
- 20 g gelatin sheets, (or the same quantity of gelatin powder)
- Wash strawberries and hull them. Line a 20cm loaf pan with reusable and nonstick baking paper.
- (If you don't have a reusable cookie sheet, you can use a pound mold directly in the mold and/or lined with plastic wrap.)
- Soak the gelatin sheet in cold water to soften it about 10 mins. If you use gelatin powder, sprinkle it in about twice the amount of water and leave it for about 5 minutes.
- In a bowl, add hot water and granulated sugar and dissolve. Once the sugar has completely dissolved, add and stir in the softened gelatin sheet. If you are using gelatin powder, pour the gelatin powder and water together and dissolve the gelatin.
- If it is difficult to melt, heat it in a pan or microwave to dissolve it.
- Pour in the champagne or sparkling wine.
- Marinate the strawberries in the jelly mixture for 10 minutes.
- Take out only the strawberries and arrange them in a mold horizontally.
- Strain the mixture and pour it onto the strawberries. (Don't pour all of the jelly liquid out, leave about 20% of it out, as you'll use it again later.)
- Pour until the strawberry is soaked, then cill it in the freezer for about 30 minutes.
- Remove the mold from the refrigerator and pour the remaining jelly mixture if the jelly is slightly solidified and the strawberries are fixed.
- Refrigerate for 3 hours to overnight.
- Remove from the mold, turn it over and it's ready!
When you pour the jelly liquid over the strawberries, the strawberry will inevitably float on the top and the result will be uneven. It's the lower part of the terrine, so if you don't mind, you can pour the whole amount of jelly into the mold from the beginning.
If you're making it as a gift, like in this case, pour the jelly mixture and let it cool and harden, then pour the jelly over the top again to form a beautiful terrine.
If you change the second layer to panna cotta or mousse etc, the color will be different and it will be delicious and beautiful ✨
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 60Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 2g