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Strawberry, Blackberry, Champagne Terrine

Charlie.Q.Force's picture
Charlie Q seals the deal for her Easter meal with her jelly bean inspired berry terrine. With 5 colorful layers of strawberry, blackberry, and champagne you and your guests will leave the table ready to continue the celebration. This dessert can be made in advance and holds well for several days. Watch the other recipes for your Easter Dinner special here Magic Mint Pea Soup and Luscious Lamb Lollipops With Blackberry Reduction Sauce
Ingredients
For the strawberry layer (bottom layer of the terrine)
  Strawberries 12 Ounce
  Super fine sugar 3 Teaspoon
  Gelatin 1⁄3 Ounce (One packet used)
  Champagne 2 Tablespoon
  Salt 1 Pinch
For the champagne layer
  Champagne 1 1⁄3 Cup (20.8 tbs)
  Gelatin 1⁄3 Ounce
  Water 1 Tablespoon (As needed to dissolve the gelatin)
  Super fine sugar 2 Tablespoon
For the blackberry layer
  Blackberries 8 Ounce
  Gelatin 1⁄10 Ounce
For the garnish
  Creme fraiche 1⁄3 Cup (4.8 tbs) (As needed)
  Fresh mint sprigs 4 Medium (As needed)
Directions

GETTING READY
1. Let strawberries and blackberries sit at room temperature overnight to dehydrate them slightly and intensify the flavor.
2. In a food processor, puree strawberries. Add sugar and pulse a couple of times to mix. Set this aside.

MAKING
3. In a sauce pan,(no heat at the moment) add gelatin and add champagne. Start to mix to dissolve the gelatin.
4. Put the pan on low heat to help dissolve. Stir in strawberry puree. Add a pinch of salt and remove from the heat.
5. Spoon about 1 tbsp of puree in each tartlet. Refrigerate and allow to set completely. (This would make the bottom layer of the terrine)
6. For the Champagne layer, to the pan add champagne. Bring to a boil and skim any scum that rises to the top.
7. In a small bowl, add gelatin and some cold water and mix.
8. Slowly incorporate the boiled champagne into this bowl (with the gelatin mixture) and mix in sugar. Set aside and allow to come to room temperature.
9. For the final blackberry layer, into the food processor, puree the blackberries. Add sugar and pulse a couple of times to mix. (Strain if you do not like the seeds)
10. 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.
11. Remove tartlets from the refrigerator (with the strawberry layer at the bottom). Add champagne layer (about 2 tbsp per tartlet).
12. Return to fridge to set. Continue to add layers until full. (Starting with strawberry at the bottom - champagne - blackberry - champagne - and strawberry on the top).

SERVING
13. Quickly dip mold in hot water for a few seconds just to loosen terrine.
14. Flip tartlet onto a dish and give it a tap to pop it out.
15. Top with a bit of creme fraiche and mint and serve chilled.

Things You Will Need
1. Food processor
2. Tartlets - as needed

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Taste: 
Sweet
Method: 
Layering
Occasion: 
Easter
Ingredient: 
Strawberry
Restriction: 
Low Cholesterol
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4
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.

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