Description
This Strawberry Terrine is a lovely, beautiful slices, fresh-tasting, summer dessert. Fragrant champagne flavor and seasonal sweet strawberries are the best combination, and it's also very easy to make!
Ingredients
- 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)
Instructions
- 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!
Notes
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 ✨
- Prep Time: 40 minutes
- Inactive Time: 3 hours
- Cook Time: 0 hours
- Category: Dessert
- Cuisine: french
Nutrition
- Serving Size: 1 grams
- Calories: 60
- Sugar: 6
- Sodium: 6
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 2
- Cholesterol: 0