Strawberry and Champagne Terrine from The French Laundry Cookbook by Thomas Keller
Jellies appear often in our desserts and elsewhere in the meal—such as the jelly made out of Gewürztraminer for the foie gras. In desserts, a jelly can take the place of a syrup. We made Champagne...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Blender
- Terrine mold
- Saucepan
- Mixing bowl
- Whisk
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 3 tablespoons Champagne
- 1¼ cups Champagne
- 2 pints (1½ pounds) strawberries, preferably organically grown
- 2 to 4 tablespoons superfine sugar
- Pinch of kosher salt
- 3 gelatin sheets, (see Sources), soaked in cold water to soften
- Small mint leaves
- 3½ gelatin sheets, soaked in cold water to soften
- ⅓ cup crème fraîche, whipped
- 3½ tablespoons superfine sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Berries in Champagne Jelly Recipe
food.com
Berries in Champagne Jelly
master-recipes.com
:max_bytes(150000):strip_icc()/839593-9811931d44a64e2db2c55c7080704102.jpg)
Champagne Jelly Recipe
allrecipes.com
Strawberries & Champagne Recipe
greatbritishchefs.com
Champagne Jelly Recipe
greatbritishchefs.com
Strawberries in Champagne with Crème Chantilly
gourmettraveller.com.au
Champagne Jelly Recipe
recipeland.com
Raspberry and Blueberry Champagne Jellies
familyfoodmagazine.co.uk