Strawberry and Champagne Terrine

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Appears in

By Thomas Keller

Published 1999

  • About

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 jelly to accompany a kir sorbet for a Kir Royale dessert. Here, we serve a Champagne jelly with puréed and gelled strawberries. It’s a good flavor combination, healthful and light, and, served as a terrine, a simple fresh dessert. The jelly should be set but still wobbly for an elegant texture.