• Skip to main content
  • Skip to primary sidebar
logo-sara-kidd-vegan-baking (2)
  • About
  • Recipes
    • Cake
      • Cake Recipes
      • Classic Flavours
        • Vanilla
        • Chocolate
        • Berries / Fruit
        • Lemon
      • Mini Cakes
      • Cupcakes
    • Frostings, Fillings, Buttercreams
    • Muffins
    • Cookies
    • Pastry / Desserts
    • Scones
    • Free From
      • Gluten Free
      • Nut Free
      • Soy Free
  • Cookbook
  • Classes
  • Blog
    • 8 Easy Egg Replacements For Baking
    • 12 Must Have Cake Decorating Tools
    • How To Fix The Most Common Vegan Baking Mistakes
    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
  • Resources
    • 8 Easy Egg Replacements For Baking
    • Vegan Food E-Numbers List
    • Vegan Baking Tips
    • Vegan Baking Videos
    • Vegan Cake & Baking Products List
    • Vegan Fondant List
    • Baking & Business Resources
    • Vegan Chef Interviews
icon instagramicon pinterest icon pinteresticon youtubeicon youtube
logo-sara-kidd-vegan-baking (2)

Vegan Dessert Terrine

By Sara Kidd December 1, 2021 Leave a Comment

Jump to Recipe
testing

Vegan Dessert Terrine this recipe

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
Vegan Dessert Terrine by Sara Kidd

Tips For Making This Vegan Dessert Terrine Perfect

  1. When making each layer allow it to set before making the next layer
  2. Choose the highest quality ingredients for this recipe as it’s a very simple concept and each ingredient is important
  3. 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…

  • Vegan Jelly Roll
  • Vegan Apple Pie
  • Vegan Flourless Chocolate Cake
  • Vegan Baked Custard Tart
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Dessert Terrine

Vegan Dessert Terrine


  • Author: Sara Kidd
  • Total Time: 1 hour 45 minutes
  • Yield: 8 – 10 serves 1x
  • Diet: Vegan
Pin Recipe
Print Recipe

Description

A beautiful vintage dessert great for any celebration


Ingredients

Scale

Coconut Pastry Cream
30 g (¼ cup) icing sugar or confectioners sugar
90 g (⅓ cup) vegan butter or margarine
400 ml (1 ¼ cups) full fat coconut cream
½ teaspoon vanilla bean paste
Pinch of sea salt
¾ teaspoon agar agar powder

Strawberry Curd
4 tablespoons vegetable oil
20 g (4 teaspoons) cornflour
95 ml (6 ½ tablespoons) water
55 g (¼ 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 (½ 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

  1. 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

  1. 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.
  2. 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.
  3. Continue to stir over heat for two minutes or until it comes to the boil.
  4. Strain into a bowl to remove any lumps.
  5. Pour into your lined cake tin and place into the freezer for 20 minutes for until firm to touch.

To Make Strawberry Curd

  1. Mix the oil and cornflour together in a small saucepan, whisking vigorously to beat out any lumps.
  2. Add the water, sugar, and stir to incorporate.
  3. Place the saucepan on the stove over medium heat and add strawberries. Bring to a gentle simmer.
  4. 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.
  5. Carefully transfer the mixture to a high-speed blender. Blend on a low speed until smooth; be careful, as it will be hot.
  6. 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

  1. Add the water, and agar agar to a small saucepan.
  2. 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.
  3. Remove from heat and add sugar, and stir until it’s fully dissolved. Add the rosewater and food colouring and stir through.
  4. 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

  1. 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.
  2. 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

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Discover recipe ideas, get advice and join in on vegan baking conversations with 24,000 keen bakers on Facebook.

Facebook Group Cover 1
Join Facebook Group

Filed Under: Berries, Coconut, custard, Featured Recipe on Homepage, Recipe, Vegan

About Sara Kidd

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About sarakidd.com

Welcome bakers! Here you will find loads of vegan baking recipes, how to videos & resources. More.

icon instagramicon pinterest icon pinteresticon youtubeicon youtube

Monthly Live Baking Workshops

Bake Vegan Stuff, Easy recipes for kids (and adults too!) Book

Subscribe for recipes straight to your inbox!

Get my free Vegan Baking eBook.. Click here…

FEATURED IN

More Vegan Recipes

VEGAN GANACHE CAKE DECORATION CLASS

Easy Vegan Vanilla Butter Cake

Easy Vegan Jelly Roll (Swiss Roll)

Gluten-free Vegan Chocolate Cake

How To Take Better Photos Of Cakes & Baking + Vegan Cookie Decorating Class

Vegan Red Wine, Berry and Dark Chocolate Cake with Vegan Pastry Chef Naimita Jagasia

See More Recipes

CONNECT WITH US   icon instagramicon pinterest icon pinteresticon youtube

Sara Kidd footer logo

CONNECT WITH US

icon instagramicon pinterest icon pinteresticon youtube
Copyright © 2022 Sara Kidd
  • About
  • Recipes
    • Cake
      • Cake Recipes
      • Classic Flavours
        • Vanilla
        • Chocolate
        • Berries / Fruit
        • Lemon
        • Back
      • Mini Cakes
      • Cupcakes
      • Back
    • Frostings, Fillings, Buttercreams
    • Muffins
    • Cookies
    • Pastry / Desserts
    • Scones
    • Free From
      • Gluten Free
      • Nut Free
      • Soy Free
      • Back
    • Back
  • Cookbook
  • Classes
  • Blog
    • 8 Easy Egg Replacements For Baking
    • 12 Must Have Cake Decorating Tools
    • How To Fix The Most Common Vegan Baking Mistakes
    • Top 5 Tips for Choosing The Best Oil for Baking
    • Fixing The Top 5 Issues for Gluten-Free Vegan Baking
    • 5 Tips To Stop Your Oven Baking Unevenly
    • A Quick Guide To Mixing Methods
    • Back
  • Resources
    • 8 Easy Egg Replacements For Baking
    • Vegan Food E-Numbers List
    • Vegan Baking Tips
    • Vegan Baking Videos
    • Vegan Cake & Baking Products List
    • Vegan Fondant List
    • Baking & Business Resources
    • Vegan Chef Interviews
    • Back
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • icon youtube