5 Layered Strawberry, Blackberry and Champagne Terrine Recipe Video
This is such a sweet way to end a delicious Easter Meal. For this crowd pleasing desser, I was inspired by Jelly Bellies which have always reminded me of Easter.
Ingredients
STRAWBERRY LAYER
Strawberries - 12 Ounce
Unflavored gelatine - 1/4 ounce
Super fine sugar - 2 Tablespoons
Champagne - 2 tablespoons
Salt – a pinch
BLACKBERRY LAYER
Blackberries - 8 ounce
Unflavored gelatine - 1/8 ounce
Super fine sugar - 2 tablespoon
Champagne - 2 tablespoon
Salt – a pinch
CHAMPAGNE LAYER
Champagne - 1 1/4 cup
Unflavored gelatine - 1/4 ounce
Super fine sugar - 2 tablespoons
FOR GARNISH
Creme fraiche – as needed
Fresh mint – as needed
Directions
GETTING READY
1) Hull Strawberries and let strawberries and blueberries sit at room temperature overnight to dry them slightly and intensify the flavor.
2) Puree strawberries in food processor. Add sugar and pulse a couple of times to mix.
MAKING
3) In a sauce pan (no heat), place gelatin and add champagne. Start to mix and turn pan on to low heat to help dissolve. Stir in strawberry puree. Add a pinch of salt and remove from heat.
4) Place 1 Tbsp of puree in each tartlett. Refrigerate and allow to set completely
5) For Champagne layer, add 11/4 cup of champagne to pan. Bring to a boil to remove alcohol and skim any scum that rises to the top.
6) In a small bowl, add 1/4 oz of gelatin and some cold water and mix. Slowly incorporate boiled champagne and mix in sugar. Set aside and allow to come to room temperature.
7) Puree the blackberries in food processor. Add sugar and pulse a couple of times to mix. (you can strain if you don’t like the seeds)
8) In a sauce pan (no heat), place gelatin and add champagne. Start to mix and turn pan on to low heat to help dissolve. Stir in blackberry puree. Add a pinch of salt and remove from heat.
9) Remove tartlets and add champagne layer - 2 Tbsp. Return to fridge to set. Continue to add layers until full. Should be strawberry, champagne, blackberry, champagne, strawberry.
SERVING
10) Quickly dip mold in hot water to loosen terrine. Flip tartlet onto dish and give it a tap to pop it out. Top with a bit of creme fraiche and mint. Serve and enjoy!!
1) Hull Strawberries and let strawberries and blueberries sit at room temperature overnight to dry them slightly and intensify the flavor.
2) Puree strawberries in food processor. Add sugar and pulse a couple of times to mix.
MAKING
3) In a sauce pan (no heat), place gelatin and add champagne. Start to mix and turn pan on to low heat to help dissolve. Stir in strawberry puree. Add a pinch of salt and remove from heat.
4) Place 1 Tbsp of puree in each tartlett. Refrigerate and allow to set completely
5) For Champagne layer, add 11/4 cup of champagne to pan. Bring to a boil to remove alcohol and skim any scum that rises to the top.
6) In a small bowl, add 1/4 oz of gelatin and some cold water and mix. Slowly incorporate boiled champagne and mix in sugar. Set aside and allow to come to room temperature.
7) Puree the blackberries in food processor. Add sugar and pulse a couple of times to mix. (you can strain if you don’t like the seeds)
8) In a sauce pan (no heat), place gelatin and add champagne. Start to mix and turn pan on to low heat to help dissolve. Stir in blackberry puree. Add a pinch of salt and remove from heat.
9) Remove tartlets and add champagne layer - 2 Tbsp. Return to fridge to set. Continue to add layers until full. Should be strawberry, champagne, blackberry, champagne, strawberry.
SERVING
10) Quickly dip mold in hot water to loosen terrine. Flip tartlet onto dish and give it a tap to pop it out. Top with a bit of creme fraiche and mint. Serve and enjoy!!
Editors Review
Easter calls for a delicious dessert to end an elaborate meal with friends and family. Therefore, chef Charlie has this scrumptious Five layered Strawberry, Blackberry and Champagne Terrine. The recipe hardly calls for any cooking and therefore an easy recipe to make for Easter when there is hardly any time for cooking.Chef
