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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?