I made the cream cheese terrine more delicious by putting strawberries on it ~ I spread strawberry jam on a sheet thinly and baked it, but the strawberry flavor is softer and it seems fresher ~
Originally, Terinine baked a lot in a rectangular frame, but this time, it was grilled in a circular frame, but it felt cuter ~ Sour cream and cream cheese are contained in it, so it’s refreshing, soft, and moist.
You can bake only the terrine dough without a sheet, but it was more stable and tasty if you put it on a sheet. I put the strawberries in season and eat them together, so the visuals and colors are pretty and taste better ~
Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and mix.
Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 15cm mold, and air bubbles.
Bake for 20 minutes in an oven preheated to 170 degrees, cool, and cut the top and bottom.
Gently loosen the cream cheese, add sugar and mix, then add sour cream.
Lay a sheet on a 12cm mold, apply strawberry jam, pour the Terrine dough through a sieve and place it on a pan of hot water for 60 minutes in an oven preheated to 150 degrees.
Cool at room temperature, cool overnight in the refrigerator and decorate with strawberries and whipped cream.
