California Strawberries
The Ripe Ingredient
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Strawberry Terrine with Green Apple Mint Slaw
1 strawberry terrine
1/2 cup green apple mint slaw
1/2 cup strawberries, stemmed and slices
As needed - chocolate sauce
As needed - strawberry coulis
4 toasted marshmallows (commercially available)
4 fresh mint sprigs
Strawberry Terrine:
1 cup strawberry purée
1/2 cup creme Fraiche
1/4 cup granulated sugar
1/8 tsp. Tahitian vanilla
2 sheets gelatin
1 cup strawberries, stemmed and sliced
1/4 cup semi sweet chocolate
1/4 cup cocoa butter
Directions for Strawberry Terrine:
Combine strawberry pure, creme fraiche, sugar and vanilla in a non-reactive saucepan over low heat; heat until warm. Soak the gelatin to saucepan and stir till it is dissolved completely. Remove the saucepan from the stove. Pour 1/3 of the berry gelatin blend into a small bread pan or pate mold; chill in refrigerator until set. Arrange a layer of sliced strawberries over the berry gelatin. Pour remaining 1/3 of berry gelatin over the berries; cover with plastic wrap; refrigerate overnight. Remove Terrine from refrigerator. To un-mold Terrine; warm outside with a hot cloth until loose. Remove plastic wrap; cover top of terrine with a plate and carefully invert - holding plate tightly over terrine; remove pan; reserve un-molded terrine in refrigerator. Warm 1/4 cup semi-sweet chocolate and 1/4 cup cocoa butter in double boiler until melted. Slide terrine onto glazing rack; pour the chocolate glaze over. Place terrine in freezer and chill for at least 4 hours. Yield - 1 Terrine
Green Apple Mint Slaw:
1 medium green apple, peeled and julienned
1 tbsp. granulated sugar
1 tsp. mint leaves, chopped
As needed - fresh lime juice
Directions for Green Apple Mint Slaw:
Combine apple, sugar and mint leaves in a non-reactive bowl; toss to combine, season with lime juice. Toss, cover and refrigerate for 30 minutes.
Yield: 4 servings
Semi Sweet Chocolate Sauce:
1/8 tbsp. Dutch cocoa powder
1/4 cup granulated sugar
1/4 cup water
1 oz. semi sweet chocolate
1 oz. unsalted butter
Directions for Semi Sweet Chocolate Sauce:
Combine cocoa powder, sugar and water in small saucepan; set over medium heat; stir; bring to boil; cook 1 minute more. Add chocolate and stir until completely melted. Remove pan from heat. Whisk in butter. Reserve, keeping warm. Yields: 4 Servings
Strawberry Coulis:
1/2 cup fresh strawberries, stemmed and cut in segments
1 tbsp. granulated sugar
As needed - Meyer lemon juice
Directions for Strawberry Coulis:
Place strawberries and sugar in food processor. Process until smooth. Strain through fine China cap into clean into clean container. Season to taste with lemon juice. Cover and refrigerate. Yields: 1/2 Cup.
Directions
Cut 8 x 1/2" thick slices of terrine. To Serve: Use a spatula to slightly overlap two slices of terrine on each large chilled plate; mound some apple slaw on one side of terrine and lay sliced berries on slaw. Dot chocolate sauce around berries, place a toasted meringue on the other side of the plate and dot strawberry coulis and meringue. Garnish slaw with a mint sprig, serve immediately
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