Champagne Terrine

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 min
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

500 g fruits, mixed (e.. raspberries, strawberries, blackberries, cherries )
50 grams sugar
2 sheets gelatin, white
175 ml champagne
1 tablespoon lemon juice
150 ml cream
1 packet vanilla sugar (bourbon vanilla sugar)

Instructions

Bring the fruit, sugar and a little water to the boil. Soak the gelatine in cold water. Take the fruit out of the pot and fill the glasses half full with it.
Dissolve the squeezed gelatine in the hot, but no longer boiling fruit juice while stirring, make up to 375 ml with champagne and lemon juice. Pour the warm liquid over the fruit and let it solidify overnight in the refrigerator.
Whip the cream with the vanilla sugar until it is semi-stiff and distribute it between the glasses.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.