A terrine, is a traditional French cuisine, that is shaped as a loaf that usually consists of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold in a bain-marie. There are also dessert versions of this dish that can look so pretty I couldn’t resist creating a vegan version. It’s a vintage dessert that definitely deserves a comeback.
This layered vegan terrine consists of a layer of fresh strawberries set in rosewater jelly, a layer of strawberry curd and a layer of coconut pastry cream, and decorated with fresh strawberries, raspberries and toasted coconut flakes.
To make this dessert, you are layering each dessert on top of each other and setting it in a regular cake loaf tin. Once set we flip the tin onto a platter plate and decorate with your choice of fresh berries and toasted coconut flakes. It’s a fun dessert for celebrations as it’s bright, beautiful and can be make in advance and keep in the fridge until ready to serve.
What are the dessert layers in this recipe?
- The bottom layer is fresh strawberries set in rosewater jelly
- The middle layer is strawberry curd
- The top layer is coconut pastry cream
- Decorating is fresh strawberries and raspberries and toasted coconut flakes
What is the most important ingredient for this recipe?
Agar agar powder is the most important ingredient as it sets each layer and allows us to create that beautiful layered look. As stated by wikipedia, Agar-agar is a natural vegetable gelatin counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. When making jelly, it is boiled in water until the solids dissolve.
What tools do I need for this recipe?
- Small saucepan
- Measuring scales
- Wooden spoon
- Stand loaf tin
- Cling wrap
- Sharp knife
- Strainer
Vegan Jelly Roll Breakdown
| Skill: | Easy |
| Method: | Set dessert |
| Size: | Stand loaf tin size |
| Serving: | 8 casual servings |
| Pairing: | Ice cream |
| Sweetness: | Moderate |
| Profile: | Set custard type dessert |
| Storage: | Airtight container in the fridge for 3 to 4 days |
| Bakers Tip: | Check in the fridge until ready to serve |
Tips For Making This Vegan Dessert Terrine Perfect
- When making each layer allow it to set before making the next layer
- Choose the highest quality ingredients for this recipe as it’s a very simple concept and each ingredient is important
- Use what your favourite berries to decorate and add height
Ingredient Substitutions
- swap coconut milk for a soy cream for a coconut free version
Love dessert? Check out these vegan recipes…
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Vegan Dessert Terrine
- Total Time: 1 hour 45 minutes
- Yield: 8 – 10 serves 1x
- Diet: Vegan
Description
A beautiful vintage dessert great for any celebration
Ingredients
Coconut Pastry Cream
30 g (1/4 cup) icing sugar or confectioners sugar
90 g (1/3 cup) vegan butter or margarine
400 ml (1 1/4 cups) full fat coconut cream
1/2 teaspoon vanilla bean paste
Pinch of sea salt
3/4 teaspoon agar agar powder
Strawberry Curd
4 tablespoons vegetable oil
20 g (4 teaspoons) cornflour
95 ml (6 1/2 tablespoons) water
55 g (1/4 cup) caster sugar
150 g (approximately 1 cup) frozen strawberries, thawed and drained
1/4 teaspoon agar agar powder
Rosewater Strawberry Jelly
375 ml (1 1/2 cups) water
1 teaspoon agar agar powder
115 g (1/2 cup) caster sugar
2 to 3 tablespoons rosewater (depending on how potent your rosewater is)
2 to 3 drops of vegan red food colouring
175 g (1 cup) diced fresh strawberries
Decoration
Your choice of berries
Toasted coconut flakes
Instructions
- Line a standard loaf tin with cling wrap and allow it to over lapped the sides of the tin. Try and smooth out any wrinkles.
To Make Coconut Pastry Cream
- In a small saucepan add all ingredients except for agar agar, place onto a medium heat whilst stirring until all the butter has melted. Remove from heat.
- Pour ¼ cup of the liquid into a small jug and add agar agar. Stir until completely combined. Pour back into your saucepan and place back onto a medium heat.
- Continue to stir over heat for two minutes or until it comes to the boil.
- Strain into a bowl to remove any lumps.
- Pour into your lined cake tin and place into the freezer for 20 minutes for until firm to touch.
To Make Strawberry Curd
- Mix the oil and cornflour together in a small saucepan, whisking vigorously to beat out any lumps.
- Add the water, sugar, and stir to incorporate.
- Place the saucepan on the stove over medium heat and add strawberries. Bring to a gentle simmer.
- Pour a small amount of liquid into a small jug, add agar agar and stir to dissolve. Add this liquid back into your saucepan and cook for 3 to 4 minutes whilst stirring with a wooden spoon, to make sure it doesn’t burn on the bottom. Mash the strawberries roughly with the side of your wooden spoon to help break them down. The mixture will become very thick and jammy. Before proceeding, taste a small amount to make sure you can’t taste raw cornflour. If you can, continue to boil whilst stirring for another minute.
- Carefully transfer the mixture to a high-speed blender. Blend on a low speed until smooth; be careful, as it will be hot.
- Pour into your lined cake tin over the first layer and place into the freezer for 20 minutes for until firm to touch.
To Make Rosewater Jelly
- Add the water, and agar agar to a small saucepan.
- Whisk to dissolve the agar agar into the water over medium heat. Bring to a gentle simmer, then cover with a lid and continue to simmer for 3 minutes.
- Remove from heat and add sugar, and stir until it’s fully dissolved. Add the rosewater and food colouring and stir through.
- Place diced strawberries over the top of your second layer and pour jelly slowly over the top. Place into the freezer for 20 minutes for until firm to touch.
To Decorate
- Once your terrine has set firm place your platter plate over the top and flip your cake tin upside down. Release the tin from the dessert and gently remove the cling wrap.
- Decorate with berries and toasted coconut flakes. Keep in the fridge until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Set Dessert
- Cuisine: Dessert
Keywords: Vegan dessert terrine
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