¾ cup plus 1 Tbsp. sugar, divided
1 cup fresh strawberries, chopped
1½ cups, plus 3 Tbsp. water, divided
1 Tbsp. meringue powder*
2½ tsp. agar-agar
2 Tbsp. cocoa powder
½ cup milk
Whole strawberries to garnish (optional)
*Available at cooking specialty shops.
• Sprinkle 1 tablespoon of sugar over the chopped strawberries and let them macerate at room temperature.
• In a medium bowl, use an electric mixer to beat 3 tablespoons of water with the meringue powder until soft peaks form. Set aside.
• Boil the remaining water in a medium saucepan and sprinkle the agar-agar into the water. Whisk the agar into the water to distribute it evenly, set the heat to low and heat the mixture until the agar is thoroughly dissolved. Make certain all the agar is dissolved and then add the remaining sugar. Dissolve the sugar completely and set the pan to the lowest heat.
• Whisk together the cocoa powder and milk in a medium saucepan. Cook until the cocoa is dissolved and remove from heat.
• Lightly oil an 8-inch loaf pan.
• To the beaten meringue, add ½ cup of slightly cooled agar mixture and gently fold them together. Slowly pour the agar meringue into the greased pan and smooth the top.
• While the meringue is cooling, add ½ cup of the agar mixture to the macerated strawberries and blend thoroughly. When the meringue in the pan has cooled so that it springs back slightly when touched, score the top lightly with a fork.
• Gently pour the slightly cooled strawberry agar over the meringue layer. Score the strawberry layer when it’s cooled enough to spring back a bit when touched.
• Add the remaining agar to the chocolate milk in the saucepan and cool only slightly. Pour the chocolate agar over the back of a spoon onto the strawberry layer.
• Chill the terrine in the refrigerator, and then carefully turn it onto a platter, using a butter knife to loosen the edges if necessary. Slice the chilled terrine into 8 pieces and garnish each with a whole strawberry.
Tags : Strawberries