Strawberry Pretzel Terrine
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 611
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 81
- Dietary Fiber
- 4
- Sugar
- 44
- Protein
- 9
- Cholesterol
- 85
- Sodium
- 732
- Total: 6 hr 30 min
- Prep: 30 min
- Inactive: 6 hr
Ingredients
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
Directions
- 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.