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    Strawberry and Fromage Frais Terrine

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    Strawberry and Fromage Frais Terrine

    The strawberry season begins with the arrival of strawberries from Spain. Use them to make this terrine in which they are combined with fromage frais and crushed ginger biscuits. This attractive, low fat dessert is ideal for entertaining as it can be prepared in advance.

    • Preparation time: 20 minutes, plus 5 hours freezing
    • Cooking time: 5 minutes
    • Total time: 5 hours 25 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 6


    • 450g strawberries, stalks removed
    • 100g caster sugar
    • 2 tbsp Kirsch
    • 500g tub Waitrose Virtually Fat Free Fromage Frais
    • 100g Fox's Ginger Snap Biscuits, roughly chopped
    • Fresh mint sprigs, to decorate


    1. Reserve 4 of the strawberries for decoration and roughly chop the remainder. Place the sugar in a heavy-based saucepan with 150ml cold water and heat gently, stirring to dissolve the sugar. Boil for 2 minutes until slightly syrupy. Add the strawberries, cover and simmer for 2 minutes until just tender.
    2. Strain the strawberries and reserve the syrup. Place half the strawberries with the syrup in a food processor and purée for 1-2 minutes, until smooth, then stir in the Kirsch. Pour into a plastic container, allow to cool, cover with clingfilm and freeze for 2 hours or until just firm.
    3. Scoop the frozen strawberry purée into a food processor and blend for 1-2 minutes until smooth. Place the fromage frais in a large bowl and lightly fold in the strawberry purée, cooked strawberry pieces and the ginger biscuits to create a rippled effect.
    4. Line a 900g loaf tin with greaseproof paper or clingfilm and pour in the mixture. Cover with clingfilm or a freezer bag. Freeze for 2-3 hours or until solid. Remove the terrine from the freezer 10-15 minutes before serving and place in the fridge. This will allow the mixture to soften slightly. Slice thickly to serve and decorate with the reserved, sliced strawberries and mint sprigs.

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    Cook's tips

    To slice the terrine cleanly and easily, use a sharp knife that has been dipped into boiling water for about a minute and dried with a clean, dry tea towel.


    Try using different biscuits, such as crushed amaretti, or meringues.


    Average user rating

    5 stars