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Strawberry & Champagne Terrine

Rita Maas

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.


For the champagne layer:

  • 1/4 cup cold water  
  • 1 Tbs. powdered gelatin (about 1-1/2 packets)
  • 1/3 cup sugar 
  • 1-1/2 cups Champagne or sparkling wine
  • 1/2 cup sliced strawberries

For the strawberry layer:

  • 1 Tbs. powdered gelatin (about 1-1/2 packets)  
  • 2 Tbs. Champagne or sparkling wine
  • 2 pints strawberries, rinsed and hulled
  • 2 tsp. fresh lemon juice
  • 3 to 6 Tbs. sugar

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 15
  • Fiber (g): 2
  • Protein (g): 2


For the Champagne layer:

  • Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.
  • Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

  • In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.
  • Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.


Rate or Review

Reviews (4 reviews)

  • JaniceJ | 07/09/2015

    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.

  • MortG | 04/15/2014

    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.

  • GKostova | 06/25/2013

    Very easy to make, tasty and light! I was a bit skeptical about the recipe initially, but it turned out great!

  • Rakkun | 03/07/2013

    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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