Strawberry Pretzel Terrine

Total Time:
6 hr 30 min
30 min
6 hr

6 to 8 servings

  • 1 1/4 teaspoons unflavored gelatin powder
  • 1/4 cup hot water
  • 2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole)
  • 1/3 cup plus 21/2 tablespoons granulated sugar
  • 2 teaspoons grated lemon zest, plus the juice of 1 lemon
  • 1 8 -ounce container mascarpone cheese (about 1 cup), at room temperature
  • 1 8 -ounce package cream cheese, at room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups small pretzel twists
  • Pinch of kosher salt
  • 6 tablespoons unsalted butter, melted
  • Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.

  • Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.

  • Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.

  • Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.

  • When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.

  • Photograph by Ryan Liebe

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    Recipe courtesy of Ree Drummond