准备

对于香槟层：

• 将水放入一个小锅中，将明胶撒在顶部，然后将其软化约3分钟。加入糖并用中低温煮，搅拌以溶解糖并融化明胶（不要煮沸）。在一个中等大小的碗中，将明胶混合物和香槟混合在一起。将碗放在冰上并冷却，经常搅拌，直到达到不败的蛋清的一致性。小心地搅拌切成薄片的草莓。
• Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

对于草莓层：

• 在一个小平底锅,软化2 T的明胶bs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.
• Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.