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Strawberry spritz terrine


Serves: 10-12
timePrep time: 25 mins
timeTotal time:
Strawberry spritz terrine
Recipe photograph by Maja Smend

Strawberry spritz terrine

With a layer of rich, creamy prosecco mousse topped with fruity rosé jelly, this terrine is the perfect summer sundowner

Serves: 10-12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
390Kcal
Fat
29gr
Saturates
16gr
Carbs
22gr
Sugars
19gr
Fibre
1gr
Protein
2gr
Salt
0.1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the rosé jelly
  • 4 sheets leaf gelatine
  • 65g caster sugar
  • 325ml rosé wine
  • 200g strawberries, quartered, plus extra to serve
For the prosecco mousse
  • 4 sheets leaf gelatine
  • 375ml double cream
  • 75g caster sugar
  • 1 tsp vanilla bean paste or extract
  • 150ml prosecco
For the hazelnut layer
  • 75g digestive biscuits, crushed
  • 30g ground hazelnuts
  • 60g unsalted butter

Step by step

Get ahead
Keeps for up to 2 days in the fridge.
  1. Grease a large loaf tin (about 23cm x 9cm on the base) and line with clingfilm. For the rosé jelly, soak the gelatine leaves in cold water. Put the sugar and rosé wine in a pan and heat gently until the sugar has dissolved. Squeeze the excess water out of the gelatine then stir the gelatine into the wine until it melts. Transfer to a bowl and place over ice until it cools. Layer the strawberries decoratively in the bottom of the loaf tin, and when the jelly has cooled, pour it over the strawberries. Transfer to the fridge for 1-2 hours to set.
  2. When the jelly has set, make the prosecco mousse. Soak the gelatine leaves in water until they are soft, as before. Put half the cream, the caster sugar and vanilla bean paste in a saucepan and heat gently until just starting to steam. Remove from the heat. Squeeze the excess water from the gelatine and add the gelatine to the hot cream. Stir until it has melted then add the prosecco. Sit over a bowl of iced water and stir until cool and starting to thicken. Whisk the remaining cream, then fold this through the cooled cream mix. Pour this all over the jelly and return the loaf tin to the fridge for 1-2 hours, or until set firm.
  3. When the mousse is just set, make the hazelnut layer. Mix the crushed digestives with the ground hazelnuts. Melt the butter and pour this over the biscuit and nut mixture. Stir well so all the crumbs are coated in butter. Layer this on top of the mousse and press with the back of a spoon to create an even layer. Return to the fridge for a further 1-2 hours until set.
  4. To serve, remove from the fridge 10 minutes before serving. Place a board or serving plate over the top and turn out the terrine, carefully removing the clingfilm. Serve in slices with some extra strawberries on the side, and a glass of fizz!

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