Champagne and Berry Terrine with Raspberry Coulis

2 750-ml bottles sweet Champagne (such as Asti Spumante)
1 1/4 c. sugar
11 t. unflavored gelatin (about 4 envelopes)
1 16-oz. basket fresh strawberries, hulled, halved
1 6-oz. basket fresh raspberries
1 10-oz. package frozen sweetened raspberries in syrup, thawed.

Pour 1 bottle Champagne into heavy large pot over medium heat and bring to simmer. Remove from heat. Add sugar and gelatin; whisk unitl gelatin disssolves. Whisk in second bottle of Champagne. Cool to room temperature.

Pour 1 cup Champagne mixture into 9x5x3- inch glass dish. Refrigerate 30 minutes. Arrange alternating rows of strawberry halves and fresh raspberries atop gelatin in single layer. Gently pour 1 1/2 cups Champagne mixture over berries. Refrigerate 30 minutes. Top with 1 cup Champagne mixture and refrigerate 30 minutes. Top with remaining Champagne mixture and refrigerate terrine overnight.

Blend thawed raspberries in processor until smooth. Strain into bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. (Coulis can be made 1 day ahead. Cover and refrigerate.)

Pour enough hot water into 11x7x2-inch glass baking dish to fill dish halfway. Quickly submerge terrine into baking dish with hot water and remove. Place platter upside down atop terrine. Invert terrine onto platter. Cut terrine into thick slices and place on plates using spatula as aid. Spoon coulis alongside.

Source: Bon Appetit, May 2001

Prepared by: Lena for the April 2006 meeting