Terrines de fraises



150 g (0,33 lbs) Garriguette + 200 g (0,44 lbs) wild strawberries + 150 g (0,33 lbs) raspberries 4 cups of water + 200 gr (0,44 lbs) powdered sugar + 5 gelatin sheets juice of 1 ½ lime



* Soften the gelatin for 10 minutes in cold water, then with 3 tbsp of hot water

whisk.

* Wash the strawberries, drain them on absorbent paper and hull them.

* In the bowl, pour 45 cl of water and the sugar. Set 2 min at 100°C-202 speed. 4.A

the stop of the timer, add the gelatin, the lime juice and mix

1 min. 4. Leave to cool. Set the mold(s) on ice cubes. (aspic recipe)

* Arrange the whole strawberries, points up, at the bottom of the

terrine(s), pour in the jelly and solidify in the freezer for 5 to 10 minutes.

* Ditto preparation for wild strawberries and jelly. Finally, end with a

layer of raspberries and the rest of the jelly. Keep 4 hours in the refrigerator.

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