Berries on Parade: Mixed Berry Terrine + Crunchy Strawberry Shortcakes

And to make sure that your fruit doesn’t all end up at the top of the terrine, you need to allow the gelatin-juice mixture to set for a couple of hours in the fridge.  When it’s the texture of egg whites, that’s when it’s time to gently fold in the fruit and give the terrine it’s final gellifying chill.

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Here’s the second recipe, the Crunchy Strawberry Shortcakes.  I think this is one you’ll have a lot of fun playing around with because the ‘shortcake’ is made of phyllo dough.  You lightly butter and sugar the dough and then scrunch it up, so it’s crinkled and frilly.  Once baked and cooled, it’s crisp and ruffled, with lots of nooks and crannies to catch berry juice, as it does in the shortcake.  Not surprisingly, the crunchy base is good for ice cream sundaes, too. 

If you make the phyllo scrunchies, and I hope you will, let me know how you top them.

Once again, the recipes for the Mixed Berry Terrine and the Crunchy Strawberry Shortcakes are here.

Dorie Greenspan

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