Strawberry terrine

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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How to Make Strawberry terrine

  • Leave the jelly to soak in cold water.
  • Attach the master press on the processor with a fine-mesh sieve.
  • Pour 100 ml. of water with the sugar in a saucepan and bring to the boil.
  • Simmer for 5 mins. then pour in the red currant, leave to simmer for a minute more. Remove from heat.
  • Pour mixture into the master press and blend at speed 3 to obtain a puree or use the blender.
  • Beat in the drained jelly with a hand whisk. Leave to cool.
  • Whip the cream in the processor with the whisk until light and fluffy: start slowly on speed 3 then increase gradually up to 10.
  • Mix in the whipped cream with the red currant puree.
  • Grease the terrine with butter and pour in a little red currant puree (1 cm).
  • Leave to set for 5 mins. in the freezer compartment.
  • Cover with a layer of washed strawberries.
  • Pour over another layer of cream, cover with strawberries and finish with a layer of cream on top.
  • Top the sides of the terrine lightly so that all the ingredients are evenly spaced out and the cream is evenly spread.
  • Cover with the lid and chill for about 6 hours. Serve the terrine with a strawberry or pineapple puree.
  • Decorate with mint leaves.