Servings: eight to ten.
This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.
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Agree with MortG. First layer set well; second did not. I had a 4Q basket - so I queried Fine Cooking: 2 pints = 1-1/2 lbs. Perhaps that amount was too great for 1 Tbsp of gelatin to properly set. Suggest FC amends recipe to identify how many cups of puree we should have. I really would like to make this again; taste was great despite having to serve this scooped into a bowl.
I must have made a mistake somewhere along the line ... The Champagne wedge of my terrine set up well, but the strawberry pure wedge didn't, so when I inverted the terrine on the wax paper, I had a wedge of Champagne and a strawberry coulis. The taste was great; the presentation wasn't.
Very easy to make, tasty and light! I was a bit skeptical about the recipe initially, but it turned out great!
This recipe turned out really well! I didn't have champagne, but I used white wine and it turned out delicious! Although the wine flavour was very strong. This will be great for the summer!
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