Culinary Institute of America

Strawberry Terrine

Preparation info
  • Makes

    10 to 12

    servings
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Strawberry Gelèe
Gelatin, sheet 2

Method

  1. For the Strawberry Gelèe, bloom the gelatin in ice-cold water for 4 minutes. Drain well and squeeze out excess water.
  2. Mix the purée, Superpomme, and sugar in a saucepot and bring to a boil over high heat. Reduce the heat to low and add the diced strawberries to the sauce, cooking until the strawberries are tender, 2 to 3 minutes.
  3. Remove from the heat