Raspberry and Champagne layered Terrine 

Raspberry Layer                                                                                Champagne Layer

1.5 pounds Raspberries                                                                   1 1/4 cups Champagne

4 tbl spoons fine sugar                                                    3 Gelatin Sheets, soaked in cold water to soften 

3.5 Gelatin Sheets , soaked in cold water to soften                     3 1/2 tabls superfine sugar

3 tbls Champagne or sweet white wine

pinch of sea salt

Raspberry Layer

Puree the raspberries and strain the puree through a fine meshed chinois, using a small ladle to help move it through the strainer. Measure out 11/4 cups of puree. Add sugar to taste; the puree should be on the sweet side, but the amount will vary depending on the quality of the raspberries. Squeeze the excess water from the gelatin and place in a small saucepan with the champagne. Warm gentle, stirring to dissolve the gelatin. Mix it into the raspberry puree. Add salt. Place 6 tablespoons of the raspberry puree in the bottom a small metal bread mould. Refrigerate the mould so that the layer set completely.

Champagne Layer

While the first layer sets boil the Champagne for a minute to remove the alcohol, skimming off any scum, that rises to the top. Measure out 1 cup of the Champagne and discard the rest. Wring out the gelatin and place them in a bowl. Stir the hot Champagne into the gelatin, then stir in the sugar to dissolve. Let the Champagne mixture cool to room temperature.

 When the raspberry layer is set, spoon 6 tablespoons of the Champagne mixture until set. Continue the layering process until you have 3 layers. To remove quickly dip the mould into hot water to loosen the terrine. Unmould onto a cutting surface. Using a hot knife (dipped and wiped between each slice) cut the terrine into 1/2 inch slices. Finish with a quenelle of whipped creme fraiche and some small mint leaves